Ginger Oatmeal Cookies with White Chocolate

 For some reason this week, I really wanted to bake oatmeal cookies. I had two different recipes to choose from, but I was out of some of the basics for the other recipe. How could I be out of pecans? But at any rate, I need to restock on a couple of things! This cookie sounded great, as I love anything with ginger. I simplified this cookie a bit, as you were also supposed to sprinkle half dunked cookies with candied ginger, but I didn’t want to do too much.

The cookies are simple to put together, just a classic oat cookie with some added ginger. It’s a little tricky to bake these just right, as they brown along the edges but the top looks too soft. Thankfully, with the carry over heat after removing from the oven, they finish baking fully. I just drizzled with white chocolate, to fancy them up a bit. I good classic cookie doesn’t need too much extra!

Ginger Oatmeal Cookies with White Chocolate

1 cup butter, room temperature

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tablespoon vanilla

2-1/4 cups flour

2 teaspoons ground ginger

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

2 cups oats

6 ounces white chocolate or white candy coating

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a larger mixer bowl, beat the butter, sugar, and brown sugar on medium until light. Add the vanilla and eggs and stir to incorporate. In a separate bowl, whisk together the flour, ginger, salt, baking soda, and baking powder. With the mixer running on low, gradually add the flour mixture. Stop the mixer, add the oats and finish mixing with a spatula.

Scoop the dough by tablespoons onto the prepare baking sheets.

Bake for 10-13 minutes, until light brown along the edges. The tops may look slightly under baked, but will set as they cool. Allow to cool on the baking sheets for 5 minutes and then remove to a wire rack to cool completely.   

Once the cookies are cool, melt the white chocolate (or white candy coating) in the microwave, in 30 second increments, taking care not to scorch the chocolate. Drizzle the white chocolate over the cooled cookies.

Recipe from Broma Bakery