White Chocolate Ginger Oatmeal Cookies

These soft, spiced cookies with white chocolate chips will have you coming back for another and another. They are slightly sweet and almost cakey in texture, but with a nice chewiness from the oats. They are the perfect mid-week cookie to add to your kid's school lunch box.

Sometimes, it's nice to have a cookie recipe that isn't super sweet and that doesn't make a ton of servings. This makes a smaller batch - just about 24 cookies total. To make the cookies, combine the butter and sugar together and cream on high for 3 minutes. Add the egg, molasses, vanilla and milk. Continue creaming for another 4-5 minutes, scraping down the bowl occasionally to make sure all ingredients are well incorporated into the creamed mixture. Creaming for 8-10 minutes gives the cookies a nice, chewy texture. 

In a separate bowl, combine the flour, oats, baking soda, salt, ginger and cinnamon. Whisk together, then add to the creamed mixture. Mix until just combined. Then add the white chocolate chips. Scoop onto an ungreased baking sheet or a baking sheet lined with parchment paper. Bake at 350° for 9-10 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Makes 24

White Chocolate Ginger Oatmeal Cookies

1/2 cup Butter, Softened

1/2 cup Brown Sugar

2 Tbs. Molasses

1 Tbsp Milk

1 Egg

1 tsp Vanilla

1 1/2 cup flour

1 cup Old Fashioned Oats

3/4 cup White Chocolate Chips

1/2 tsp Baking Soda

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Ginger

Combine the butter and sugar together and cream on high for 3 minutes. Add the egg, molasses, vanilla and milk. Continue creaming for another 4-5 minutes, scraping down the bowl occasionally to make sure all ingredients are well incorporated into the creamed mixture. Creaming for 8-10 minutes gives the cookies a nice, chewy texture. In a separate bowl, combine the flour, oats, baking soda, salt, ginger and cinnamon. Whisk together, then add to the creamed mixture. Mix until just combined. Then add the white chocolate chips. Scoop onto an ungreased baking sheet or a baking sheet lined with parchment paper. Bake at 350° for 9-10 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Makes 24