I thought I was done with cookies. (I mean, I could never be done done with cookies, but you know…) I was ready to move on from all the holiday baking and onto something healthier. I thought I might share my favorite recipe for roasted cauliflower, or a warming green curry that is perfect for these cozy winter days. But, I just couldn’t. I made these Oatmeal Ginger White Chocolate Cookies, and they were just too good not to share. Oatmeal cookies are weird. They often show up at bake sales and church potlucks, but are usually the last to go. They are the cookie you’re stuck with after the guy in front of you takes all of those cute reese’s peanut butter cup cookies and some kid in the corner is already licking the plate where that delicious pile of chocolate no bake cookies once stood. They are usually so packed with oats and raisins that all you can think about with each bite is, man that’s a lot of oats.
This is definitely not that cookie. The oats and coconut in these Oatmeal Ginger White Chocolate Cookies work together with the brown butter and brown sugar to make a cookie that is perfectly chewy with just the right amount of crispiness around the edges. Studded with spicy pieces of dried ginger and chunks of creamy white chocolate, there’s no way these cookies will be the last ones on the plate. (But if they are, you’ll have no problem bringing them home!)
If you hate coconut (who are you?) you could definitely leave it out, although your cookies won’t be as chewy. If you choose to go that route, add in an extra 1/2 cup of oats. I adapted this recipe (pretty significantly) from a recipe for chocolate chip oatmeal cookies from Elise at Simply Recipes.
- 1 cup butter
- 1 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon nutmeg
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1 cup chopped white chocolate
- 3/4 cup dried or crystalized ginger (chopped into pea sized pieces)
- 1 cup shredded coconut (sweetened)
- 2 1/2 cups rolled oats
- Preheat oven to 350 degrees fahrenheit.
- In a medium frying pan heat the butter over medium heat. Stir constantly until the butter begins to smell nutty and turns into a deep caramely brown color. Remove from heat and allow to cool for about 5-10 min. (I use this time to chop the white chocolate and ginger.)
- In a large mixing bowl combine the sugars, salt, and melted butter. Stir until completely combined and no pools of butter remain.
- Add eggs and stir until smooth. Let rest for about three minutes and then whisk vigorously for one minute.
- Add vanilla, milk, cinnamon, nutmeg, dried ginger, and baking soda and stir until evenly distributed.
- Add flour and stir until smooth.
- Gently fold in oats, white chocolate, and ginger.
- Bake 12 cookies to a sheet, with about 2 tablespoons of dough to each cookie. Right before baking, gently flatten each cookie with your hand. Bake for ten minutes. Remove from oven, press down on tops of the cookies with the back of a spatula. Enjoy!