Oatmeal cookies are always a classic and these Ginger Oatmeal Cookies with White Chocolate and Candied Ginger have a fancy, fun twist.  I’m not much of a white chocolate or a candied ginger fan, but the white chocolate isn’t overwhelming and pairs really well with a little candied ginger, which has a nice warmth to it.  The cookies are chewy with a little spice from ground ginger.  I think these are probably the prettiest cookies I’ve ever made, and they’re absolutely delicious too.

I made these for a party and they were a big hit.  These can easily be made ahead, and once the white chocolate hardens you can just store them in a ziplock bag.  I’m sure these would also be fantastic dipped in dark chocolate.

These would definitely be a great addition to any cookie exchange/holiday party!

Do you have a favorite cookie?  Have you ever done a cookie swap?

Ginger Oatmeal Cookies with White Chocolate and Candied Ginger

Makes about 30 cookies

Adapted from Broma Bakery

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs, room temperature
• 4 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 cups old-fashioned oats
• 2 cups white chocolate, chopped (or melting discs)
• 1/3 cup candied ginger, finely chopped

Preheat the oven to 350°F.  Line a couple of baking sheets with parchment paper.

In a large mixing bowl, beat the butter and sugars together until light and fluffy.  Add one egg at a time and beat well.  Then beat in the vanilla extract.

Sift together the flour, ginger, salt, baking soda, and baking powder.  Slowly beat in the dry ingredients until just combined.  Stir in the oats by hand.

Scoop the batter onto the prepared baking sheets, setting each cookie about 2 inches apart.  Bake for 10-12 minutes, or until the edges turn golden.  Let cool on wire racks before dipping in chocolate.

Once the cookies have cooled, heat the white chocolate in a double boiler (a heat-proof bowl, over a simmering water, don’t let the water touch the bowl).  When the chocolate is melted and smooth, use a spatula to drizzle chocolate over half of each cookie.  Before the chocolate sets, sprinkle with finely chopped candied ginger.

Let set and then store in an air-tight container.