White Chocolate Chip Oatmeal Cookies

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These sturdy and delicious cookies are very homely-looking compared to some of the more elaborate decorated cookies we make, and the others are usually stacked on top of them. They are so easy, though, that this year, pressed for time, I was baking and taking trays of them out of the oven as everyone was arriving to make up our cookie packages. White chocolate chips are a fairly recent development and the original recipe from 1989 called for coarsely chopped vanilla-flavored confectioners’ coating. In recent years, all my chocolate chips have been from Trader Joe’s and I have been extremely happy with the quality of the chocolate. I hope that they continue to carry the white chocolate chips so that I can continue to make these homey, but delectable cookies.

White Chocolate Chip Oatmeal Cookies

• 1 cup all-purpose flour
• 1 tsp. baking soda
• 3/4 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 extra large egg
• 2-1/2 cups rolled oats
• 1-1/2 cups white chocolate chips
• 1/2 cup finely chopped almonds

In a small mixing bowl, stir together flour and baking soda. Set aside.

In a large mixer bowl, beat butter with an electric mixer on medium speed for 30 seconds.

Add sugars; beat until light and fluffy.

Add egg and beat well.

Add flour mixture; beat until well mixed.

Stir in oats, chocolate chips and almonds.

Scoop with a 1-3/4-inch ice cream scoop about 3 inches apart onto an ungreased cookie sheet. Using your hand, flatten slightly.

Bake at 375°F. for about 7 minutes in a convection oven, or about 10 minutes in a conventional oven until done.

Remove from cookie sheets while still slightly warm.

Makes approximately 45 cookies.

These freeze well, layered between sheets of waxed paper in an airtight container.