In a medium size bowl, whisk together flour, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl using an electric mixer, beat together butter and sugars on medium speed until light and fluffy. Add eggs; beat until combined.
Scrape down the sides of the bowl, add vanilla extract; mix until just combined.
Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix. On low speed, add oats, white chocolate chips, and sprinkles.
Cover cookie dough with plastic wrap and refrigerate for a minimum of one hour or up to two days.
Preheat oven to 350F degrees.
Scoop chilled dough into tablespoon balls, or use a #40 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
Bake 11-14 minutes or until lightly brown around the edges. Cookies may appear to be soft and undone, but they will set as they cool.
Cool cookies on baking sheet on wire rack for 3-5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Funfetti White Chocolate Chip Oatmeal Cookies should be stored in an airtight container and will keep 4+ days.Recipe adapted from Fresh April Flours.
Funfetti White Chocolate Chip Oatmeal Cookies | https://sarahsbakestudio.com/funfetti-white-chocolate-chip-oatmeal-cookies/