Ingredients

• 2 cups all-purpose flour
• 1 cup McCann's® Quick Cooking Rolled Irish Oats
• 2 teaspoons Spice Islands® Ground Ginger
• 1 teaspoon Spice Islands ® Ground Saigon Cinnamon
• 1 teaspoon Clabber Girl® Baking Soda
• 0.25 teaspoons Spice Islands® Ground Nutmeg
• 0.25 teaspoons salt
• 0.75 cups unsalted butter , at room temperature
• 0.75 cups brown sugar , firmly packed
• 0.5 cups Grandma's® Molasses
• 1 egg
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1 cup white chocolate chips
• 0.25 cups granulated sugar

Instructions

1. 1 Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.
2. 2 Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
3. 3 Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
4. 4 Gradually add flour mixture, one cup at a time, on low speed until well mixed.
5. 5 Fold in the white chocolate chips and evenly distribute as best you can.
6. 6 Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
7. 7 Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
8. 8 Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

Nutrition per serving