Instructions

Step 1 – Gather Ingredients & Equipment

Collect all ingredients and equipment. Ensure you have a microwave-safe mixing bowl, a cookie scoop, a large sheet of wax paper, and (if desired) a pressure cooker for optional warming steps.

Step 2 – Mix Dry Ingredients

In a mixing bowl, combine the quick-cooking oats, rolled oats, granulated sugar, and a pinch of salt. Stir these dry ingredients evenly.

Step 3 – Incorporate the Wet Ingredients

Melt the unsalted butter in a microwave-safe container or in a saucepan. Pour the melted butter into the dry mixture. Add the fresh lemon juice, lemon zest, and lemon extract. Stir until the mixture starts to come together.

Step 4 – Add Special Ingredients

Mix in the white chocolate chips and unsweetened shredded coconut. If you choose to add peanut butter for extra creaminess, now is the time to stir it in gently.

Step 5 – Form the Cookies

Using a cookie scoop, portion the mixture onto a large sheet of wax paper. Form each scoop into a slightly flattened circle. This helps the cookies set evenly.

Step 6 – Set the Cookies

Place the formed cookies in the fridge. Let them rest for about 1 hour until they firm up. If you prefer a softer texture, you may leave them at room temperature, but the fridge is recommended for a chewier consistency.

Step 7 – Serve and Enjoy

Once set, remove the cookies from the fridge. They are now ready to serve as a delightful, tangy snack.