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!!!