Instructions

• Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk together flour, baking powder, baking soda and Baker’s Salt in a bowl. Set aside.
• Using a stand mixer with paddle attachment, beat butter and sugars until fully combined and fluffy. Scrape down the bowl and add egg and extracts and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until barely incorporated. Add oats and white chocolate and mix until just incorporated (don’t over-mix!). Add flour mixture gradually and mix until barely incorporated. Add oats and white chocolate and mix until just incorporated (don’t over-mix!)
• Form the dough into 32 heaping Tablespoon balls. Refrigerate or Freeze. If you’re ready to bake, be sure you refrigerate for at least 15 mins so that the dough firms up a bit. These cookies tend to spread.
• If freezing to bake later, place cookie dough balls, separated, on a sheet pan. Freeze until firm. Then place the frozen dough balls in a ziptop bag and freeze for up to 6 months. Remove frozen balls from freezer and set them at room temp for 20 mins before salting and baking.
• Whether baking right away or freezing, don’t salt the cookies until you’re ready to bake. When ready to bake, remember to use fingertips to gently press down each ball to about 3/4-inch thickness. Sprinkle a pinch of salt on top of each cookie.
• Bake until cookies are golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.