Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, cream the butter and sugars, beating until light and fluffy.
Beat in the eggs, one at a time.
Add the extracts and mix until just combined.
Add the flour, salt, and oats, mixing on low until just combined. Stir in the white chocolate by hand, being careful not to overmix.
Portion out the dough with a teaspoon, being careful not to place too much. Space at least 2 inches apart on sheet.
Bake one sheet at a time for 9-11 minutes, or until lightly browned. Remove from oven and leave on sheet for 8 minutes before transferring to a wire rack to cool completely.