I had a craving for oatmeal cookies, and happened to have some extra oats lying around.  I found this great recipe from Smitten Kitchen.  I don’t mind a good oatmeal raisin cookie, but I really wanted to try something new.  I had a bag of craisins, but ended up using the whole bag for breakfast bars.  So then I thought I’d use chocolate chips, but when I remembered there was cinnamon in the recipe, I thought white chocolate chips would be perfect.  Thankfully I had some in my cupboard.  Nate doesn’t really care for oatmeal cookies, but he really liked these.  Get creative and add whatever chips or dried fruit you like, maybe throw a nut in there!

Oatmeal Cookies with White Chocolate Chips

Ingredients:
1/2 cup butter, softened
2/3 light brown sugar
I egg
1 tsp vanilla extract
3/4 all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 1/2 cups rolled oats
1 cup white chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter, sugar, egg and vanilla until smooth.  In a separate bowl, whisk flour, baking soda, cinnamon and salt.  Add flour mixture into the butter/sugar mixture.  Stir in the oats and white chocolate chips.
3. Scoop dough on a parchment lined baking sheet.  For thicker cookies, the original recipe suggests you chill the dough in the fridge and then scoop it.  I didn’t do this because I was impatient, but I thought they still turned out great.  Bake for 8-12 minutes.  Mine took exactly 9 minutes.  Remove from oven and transfer to a cooling rack.