BUT... all that said... I almost didn't want to give you this recipe. I know, I'm a horrible person. But understand, they're my FAVORITE cookies, and I want to hoard them all for myself and not share... it's bad enough making a batch and having to share with my darling huz (they're his favorite, too). I made them to bring to Thanksgiving in Paris and I didn't even get to have one because all the cute kiddos devoured them (yes, this is me whining about not getting a cookie... yes, they're THAT good.)
I was never a fan of oatmeal cookies growing up (probably because I detest raisins - and the oatmeal/raisin combo is somehow the only way most people do oatmeal cookies).
Crisp Salted Oatmeal White Chocolate Cookies on the other hand, have completely converted me to team oatmeal cookie.
A few baking notes:
I reduce the butter to about 1 1/4 sticks.
I chill the dough in the refrigerator for about 15 minutes before forming them into balls (and, since I only have one oven and one baking sheet, I make them in several batches keeping the dough refrigerated when it's not in use) - these cookies tend to spread out flat when the dough is warm, or if the baking sheet doesn't cool completely in between batches.
The note that the original author of the post wrote about using real white chocolate is true - I've made them with white chocolate chips, but it's just not the same.... Since being here, I've been spoiled by really good Belgian chocolate, and it really makes a difference.
Try them. Or come over and I'll bake you a batch.