For the traditional gingerbread cookie lovers, these white chocolate and ginger cookies are an elegant twist. You can enjoy a sweet treat that is not too sugary or cloying with this versatile recipe for your holiday baking.
These cookies are made from oats, white chocolate chips and ginger. They’re a healthy alternative to your average cookie recipe. Read more in detail here: oatmeal cookie recipe healthy.
Friends, have a wonderful Tuesday! Due to the long weekend, I’ve decided to change my publishing schedule this week. I had a fantastic time in Rhode Island with my mother, stepfather, Rebe, and Alex. It was wonderful to go out of the city and see a different area of the globe.
Today’s article has something I’ve been dying to share with you all: White Chocolate Ginger Oatmeal Cookies. It’s like if an oatmeal cookie and a ginger cookie had a fling with a side of white chocolate. Is it even comprehensible? That’s what I’m hoping for.
I haven’t cooked cookies in a long time, but these chewy oatmeal cookies are all I want to make now. I’d want to bake these cookies again specifically since they were so tasty. Ginger is added to the oatmeal cookie batter to give it a pop of flavor. The white chocolate adds a touch of elegance to the dish while also providing a nice sweetness to balance out the hot ginger.
You know how milk and Indian cuisine go together, right? So do ginger and white chocolate, my friends.
I finish it off with a sprinkling of candied ginger for a delicious finish. Overall, the result is a well-balanced cookie. Also, well-balanced has little to do with nutrition and everything to do with flay-vuh here.
The recipe for these ginger oatmeal cookies may be found here.
When baking chewy oatmeal cookies, the most important thing to remember is to allow the butter and sugar plenty of time to cream together. I understand that 4 minutes sounds like a long time (at least when you’re hungry and want cookies RIGHT NOW), but you really do need to spend that much time creaming the butter and sugar.
Add the egg and vanilla to the butter and sugar after they’ve been mixed together. Slowly stir in the dry ingredients, taking care not to overmix them. With a spatula, fold in the old-fashioned oats until just mixed (old-fashioned oats are crucial here!). There won’t be any steel-cut or instant items here).
Scoop the cookie dough onto a baking pan coated with parchment paper and bake for approximately 12 minutes, or until golden brown. Before dipping the cookies in white chocolate, make sure they’re entirely cold. Otherwise, they’ll break apart! After you’ve coated the cookies in white chocolate, top them with chopped candied ginger and dig in.
To make the cookies
- 1/2 cup room temperature butter
- 1/2 cup sugar (white)
- 1/2 cup brown sugar (light)
- 1 big room-temperature egg
- vanilla extract (two tablespoons)
- 2 tablespoons flour plus 1 cup flour
- 1 teaspoon ginger powder
- 1 teaspoon kosher salt
- 1/2 teaspoon bicarbonate of soda
- a quarter teaspoon of baking powder
- 1 cup oats, old-fashioned
The white chocolate is made using
- 1 1/2 cups chopped white chocolate
- 1/4 cup coarsely diced candied ginger
- Preheat the oven to 350 degrees Fahrenheit. Set aside two cookie sheets lined with parchment paper.
- Cream the butter and sugars in a standing mixer equipped with a paddle attachment until light and fluffy, approximately 3 minutes. For one further minute, beat in the egg and vanilla extract.
- Whisk together the flour, ginger, salt, baking soda, and baking powder in a separate dish. Slowly integrate the dry ingredients into the wet components while mixing on low speed until nearly mixed. Remove the bowl from the mixer and use a spatula to fold in the oats.
- Scoop 2 teaspoons cookie dough, rolled into a ball, placed on cookie sheet with 2 inches between each cookie Bake for 12 minutes, or until the edges are just starting to turn light golden brown. Before frosting, it them cool on a cooling rack.
- In a double boiler, heat the white chocolate until fully melted, then dip each cookie half-way into the white chocolate. Sprinkle candied ginger pieces over frosted biscuits on parchment paper. Allow for full hardening of white chocolate before eating!!!
More ginger treats may be found at:
Millionaire Bars made with gingerbread
Apple Cake with Ginger Molasses and Mascarpone Frosting
Lemon Ginger Bars
Gingersnap Cookies with Nutella Filling
Gingerbread with Drunken Pears
- oatmeal cookies without eggs
- soft oatmeal cookie recipe
- instant oatmeal cookies