Ingredients:
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
2 3/4 cups quick-cooking rolled oats
2 cups chopped white chocolate or white chocolate chips
Directions:
In a bowl, whisk together flour, baking powder and baking soda until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extract. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. Gradually stif in oats. By hand, fold in white chocolate.
Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches (5 cm) apart on prepared cookie sheets.
Bake one sheet at a time in preheated oven for 10 to 12 minutes or until edges start to turn lightly golden.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
