1. Melt the butter and let cool down a bit. Roughly chop the Yogurette and white chocolate and set aside.

2. Add the sugar and melted butter to a large bowl and mix on high for about 2-3 minutes until very light and fluffy. Add the egg, vanilla extract, and lemon paste and mix until well combined. Combine flour, rolled oats, baking powder, and salt. Add together with the buttermilk to the large bowl and mix until just combined. Add the chopped Yogurette and white chocolate and fold in. Place the batter in the fridge for about 2 hours.

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or spoons and place dough portions on the baking sheet with some space in between – the cookies will spread a bit. Bake the cookies for around 12-13 minutes – the edges of the cookies should have set and browned slightly. Take out of the oven and let cool down a bit on the baking sheets, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.