3/4 cup all-purpose flour (about 3 1/3 ounces)
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup coarsely chopped dried strawberries
1/3 cup premium white chocolate chips (such as Ghirardelli)
Cooking spray
Combine flour, oats, baking soda, and salt; stir. In another bowl combine butter and sugar, stir (or mix) until combined. Add vanilla and eggs and beat well. Gradually add flour, beating well after each addition, and then toss in the chocolate chips and chopped strawberries. Stir them in, being careful not to smoosh them. Drop onto a baking sheet coated with cooking spray, about 2 inches apart. I used a leveled tablespoon to measure out the cookies, so that they would all be roughly the same size, but if you’re not OCD just ball them up and plop ‘em down. Bake at 350 degrees for 12 minutes, or until lightly browned. Remove from oven and let cool for 1 minute on baking sheet, then carefully move them to wire racks to cool completely.
