Strawberry Cookies

Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 large egg on the counter. Let both sit at room temperature until the butter is softened.

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Meanwhile, line 2 baking sheets with parchment paper. Trim and finely chop 8 ounce strawberies until you have 1 cup.

Add 1 cup packed light brown sugar to the bowl of butter. Beat with the paddle attachment on medium speed until fluffy, about 2 minutes. Add the egg and 1 teaspoon vanilla extract and beat until combined, about 1 minute.

Place 1 1/2 cups quick-cooking rolled oats, 1 cup all-purpose flour, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder in a medium bowl and stir to combine. With the mixer on the lowest speed, gradually add the flour mixture to the butter mixture and beat until just combined, about 1 minute.

Add the strawberries and 1/2 cup of the white chocolate chips to the batter and fold in with a flexible spatula until just combined.

Divide the dough into 16 to 18 (about 3 scant tablespoon) portions. Form into balls and place on the baking sheets, spacing them even apart. Lightly press down on each dough ball until about 2 inches wide. Sprinkle with the remaining 1/4 cup white chocolate chips, then press lightly on them so they adhere.

Bake for 8 minutes. Rotate the baking sheets from top to bottom and front to back. Continue to bake until golden-brown and no longer shiny, about 7 minutes more. Let cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.