Line a large cookie sheet with parchment paper.

Add white chocolate chips to a large microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth.

Using a whisk, add in lemon juice and whisk until lemon juice is fully incorporated and the mixture becomes uniform in color and smooth.

Switch to a spatula and stir in the zest and quick oats until they are evenly mixed in. The batter should be thick.

Use a 1 tablespoon cookie scoop to scoop up cookie batter and place onto the prepared cookie sheet, spacing cookies 2 inches apart. Use the back of a spoon to flatten cookies into a thick round disk (about ¼ inch thick).

If desired, garnish the top of cookies with additional zest. Place cookies into fridge to set for about 30 minutes to one hour. When cookies are set they should feel firm.

Let cookies sit at room temperature for about 10-15 minutes before eating. Store uneaten cookies in an airtight container in the fridge or freezer.