1 c. butter, softened
1 1/2 c. sugar
2 tsp. baking soda
1 lg. egg
1 c. plus 2 tbsp. flour
2 c. quick-cooking rolled oats
1/2 tsp. vanilla
6 oz. white chocolate, coarsely chopped

In a large bowl, beat butter, sugar and baking soda until creamy; beat in egg, vanilla, flour and oats, blending thoroughly. Stir in chocolate. Roll 2 tablespoons of dough into balls and place 4 inches apart on greased baking sheets. Bake 350 degrees for 10 to 12 minutes or until golden brown. Let cool slightly; then remove from pan to cooling rack. Store in airtight container. Will freeze. Makes 2 dozen giant cookies.