Preparation time: About 25 minutes. Baking time: 12 to 14 minutes. Storage time: 2 to 3 days at room temperature; up to 1 month in freezer.

1 c. (1/2 lb.) butter, at room temperature
1 1/2 c. sugar
2 tsp. baking soda
1 egg
1 c. plus 2 tbsp. all-purpose flour
2 c. quick-cooking rolled oats
6 oz. white chocolate, coarsely chopped (1 1/4 c.)

In large bowl of an electric mixer, beat butter, sugar, and baking soda until creamy; beat in egg. Gradually add flour and oats, blending thoroughly. Stir in chocolate.