Baking Instructions

• Start by letting the stick of unsalted butter and the large egg sit at room temperature to soften the butter.
• Prepare your oven by adjusting two racks so they divide the oven into thirds and then preheat it to 350°F. Line two baking sheets with parchment paper. Cut and finely chop the strawberries until you have one cup.
• In the bowl of a stand mixer, combine the softened butter with the packed light brown sugar. Mix using the paddle attachment on medium speed for about two minutes until fluffy. Then, add the egg and vanilla extract and continue mixing until well combined, about one minute.
• In a separate medium bowl, mix together the quick-cooking oats, all-purpose flour, kosher salt, baking soda, and baking powder. With your mixer on the lowest speed, gradually add this flour mixture to the butter mixture, mixing just until incorporated, around one minute.
• Gently fold the chopped strawberries and half a cup of white chocolate chips into the batter using a flexible spatula until everything is combined.
• Portion the dough into 16 to 18 balls, measuring roughly three scant tablespoons each. Place the dough balls on the prepared baking sheets with sufficient space between them. Lightly flatten each ball to about two inches wide and sprinkle the remaining quarter cup of white chocolate chips on top, pressing them down slightly to secure.
• Bake the cookies for eight minutes. After this time, rotate the baking sheets from top to bottom and front to back. Bake for an additional seven minutes, or until the cookies are golden-brown and no longer shiny. After baking, cool the cookies on the baking sheets for five minutes, then transfer them to wire racks to cool completely.