1 c. butter, softened
1 1/2 c. sugar
2 tsp. baking soda
1 lg. egg
1 c. all-purpose flour
2 c. quick-cooking rolled oats
6 oz. (1 1/4 c.) white chocolate chips or vanilla chips

With an electric mixer, beat butter, sugar, and baking soda until creamy. Beat in egg. Gradually add flour and oats, blending thoroughly. Stir in white chocolate chips.

Drop by rounded tablespoons onto greased cookie sheets. Bake at 350 degrees until light golden brown, 8-10 minutes. Cool on pans until firm to touch, then transfer to racks to cool. Serve or store airtight up to 3 days; freeze to store longer. Makes 3 dozen.