This may look like a nondescript oatmeal white chocolate chip cookie. But little did you know that when you bite into it, there would be unexpected warmth and spice from the candied ginger chunks that cuts the sweetness of the white chocolate a little bit. What I like best about these cookies is how it is reminiscent of the winter holidays. The flavors are definitely very seasonal, and somehow the combination of oats, ginger, white chocolate and honey just feel like a warm, comforting embrace.
Which explains why I have eaten so many. Nom nom noms.
3 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup whole-wheat flour (It’s okay to use all-purpose flour although I suspect whole wheat can add a nutty, earthy, wholesome flavor)
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups (packed) brown sugar
1 large egg
1/4 cup honey
2 teaspoons pure vanilla extract
6 ounces white chocolate chips
1 cup crystallized ginger, finely chopped
Preheat to 375°F. Line 2 large baking sheets with parchment paper.
In medium bowl, combine oats, all-purpose flour, whole-wheat flour, salt, and baking soda. Set aside.
Using electric mixer at high speed, beat butter and brown sugar until fluffy, 2 to 3 minutes. Add egg, honey, and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated. Stir in white chocolate chocolate and ginger. Refrigerate dough for 30 minutes or until slightly stiffer. In the interest of time optimization, I recommend doing the dishes now.
Drop rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake until golden and slightly crisp on edges, about 14 to 16 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely.