Ingredients

The following ingredients have 12 Servings
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup (3.2 oz) all-purpose flour
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 oz. white chocolate, chopped
  • 1½ cup old-fashioned oats

Instruction

  • In a large bowl, cream together butter and brown sugar until smooth. Beat in the egg and vanilla until well blended. Combine the flour, cornstarch, salt, and cinnamon; stir into the creamed mixture.
  • Stir in the white chocolate and oats. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Scoop into tablespoon-sized balls and place them onto a lined baking sheet.
  • Bake for 10-12 minutes in the preheated oven, or until the outsides are set and golden brown and the middle is just beginning to set. Don’t over-bake.
  • Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container for up to 5 days.