Roughly chop the white chocolate and place in a large microwave safe bowl. Microwave in 15 second bursts, stirring after each time until nearly melted. Add the peanut butter and microwave for 2 more 15-second bursts.
Stir together the melted chocolate and peanut butter until well combined. Fold in the oats as well as any desired add ins until fully coated.
Line a cookie sheet with a silicone liner, wax paper or parchment paper. Scoop 1.5 tablespoon of dough per cookie onto the cookie sheet and then lightly flatten with a spoon or spatula.
Refrigerate for 60 minutes to set.
Notes
LeftoversStore leftover cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.*Nutrition is an estimate and does not include additional add ins.