White Chocolate Chip Cookies
|Butter/Margarine||1⁄2 Pound (1 Cup, At Room Temperature)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking soda||2 Teaspoon|
|All purpose flour||18 Tablespoon (1 Cup Plus 2 Tablespoon)|
|Quick cooking rolled oats||2 Cup (32 tbs), rolled|
|White chocolate||6 Ounce, coarsely chopped|
In a large bowl, beat butter, sugar, and baking soda with an electric mixer until creamy; beat in egg.
Gradually add flour and oats, blending thoroughly.
Stir in chocolate.
Roll 2-tablespoon portions of dough into balls and place 4 inches apart on greased 12- by 15-inch baking sheets.
Bake in a 350° oven until light golden brown, 12 to 14 minutes.
Let cool on baking sheets until firm to the touch, then transfer to racks and let cool completely.
If made ahead, store airtight at room temperature for up to 3 days (freeze for longer storage).