Begin by placing the white chocolate chips in a microwave-safe bowl. Heat the chocolate in the microwave at 20 to 30-second intervals, stirring after each session until the mixture is smooth and melted.

Once the chocolate is melted, remove it from the heat and stir in the fresh lemon juice and lemon zest until well combined.

Next, fold in the quick oats into the chocolate and lemon mixture, mixing until the oats are fully coated.

Using a cookie scoop or a spoon, drop mounds of the dough onto a parchment-lined baking tray. Gently press each mound down to form cookie shapes.

Place the tray in the refrigerator and allow the cookies to chill for 30 to 45 minutes, or until they are firm.