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Happy Tuesday, friends! This week I’ve decided to alter my posting schedule on account of the long weekend. I went to Rhode Island with mom, step-dad, Rebe, and Alex and we had an absolute blast. It was so nice to get out of the city and experience a beautiful part of the world.
Today’s post is something I’ve been so excited to share with you all: say hello to these White Chocolate Ginger Oatmeal Cookies. It’s as if an oatmeal cookie married ginger and had a fling with white chocolate on the side. Does that even make sense? I want it to.
I haven’t made cookies in a while, but after making these chewy oatmeal cookies it’s all I want to do. Specifically, I’d like to make these cookies again on account of how delicious they were. The oatmeal cookie dough is mixed with ginger, which adds a sparkle of flavor. The white chocolate is not only decorative, but also a welcomed sweetness to offset the spicy ginger.
Like, you know how milk and Indian food go together? Well, friends, so does ginger and white chocolate.
I top it all off with some candied ginger for the final sweet zing. In all, it makes for a well-balanced cookie. And note that here well-balanced has nothing to do with nutrition and everything to do with flay-vuh.
How to make these ginger oatmeal cookies
The key thing to remember when making chewy oatmeal cookies is to give the butter and sugar lots of time to cream together. I know 4 minutes seems like a long time (or at least it does when you’re hangry and just want cookies NOW), but you really do need to spend that long creaming the butter and sugar.
Once creamed together, add the egg and vanilla to the butter and sugar. Slowly incorporate the dry ingredients, being careful not to over mix. Fold in the old-fashioned oats with a spatula until just combined (old-fashioned oats are key here! None of that steel-cut or instant stuff).
Scoop the cookie dough onto a parchment paper-lined baking tray and bake for about 12 minutes, or until the cookies start to turn golden brown. You’ll need to let the cookies cool completely before dipping them in white chocolate, otherwise they’ll fall apart! Once the cookies have been dipped in white chocolate, sprinkle on some chopped candied ginger and dig in.
Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
In a standing mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract for an additional minute.
In a separate bowl, whisk together the flour, ginger, salt, baking soda, and baking powder. With the wet ingredients mixing on low speed, slowly incorporate in the dry ingredients until almost combined. Remove from mixer and fold in oats with a spatula.
Scoop 2 tablespoons of cookie dough into a ball and place on cookie sheet, leaving 2 inches in between each cookie. Bake cookies for 12 minutes, or until just beginning to get light golden brown. Allow to cool on cooling rack before frosting.
Melt the white chocolate in a double boiler until completely melted, then dunk each cookie half-way into the white chocolate. Place frosted cookies on parchment paper, then sprinkle with candied ginger pieces. Allow for white chocolate to harden completely before devouring!!!