White Chocolate Dipped Oatmeal Ginger Cookies
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National Cookie Day was Monday and I missed it. Sighhh. I'm a sucker for food holidays. The second December hit I got a bug for baking. I wish someone would just pay me to stay home and bake cookies all day leading up to Christmas. Unfortunately that is not my reality, so I saved up some time after work to bake up these cookies and cure my baking bug.
These cookies are kind of like a gingersnap meets an oatmeal cream pie. They aren't yelling Christmas with red and green sprinkles or peppermint candies adorning them, but the flavor is sure holiday! They have three different spices in them and molasses-my fav. If you have a cookie exchange on your holiday party agenda, you're welcome. These cookies are perfect. They are extremely easy too, so no fret.
White Chocolate Dipped Oatmeal Ginger Cookies
yields 20 cookies
Ingredients:
½ cup butter, room temperature
½ cup white sugar
½ cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1/4 cup molasses
1½ cup flour
1 tsp. ground ginger
½ tsp. cinnamon
½ tsp. nutmeg
1 tsp. salt
½ tsp. baking soda
¼ tsp. baking powder
1 cup old-fashioned oats
*8-10 oz vanilla almond bark or 1½ cup white chocolate chips
cinnamon and gold sprinkles, optional
Directions:
Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
In a mixer with a paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes. Beat in the egg, vanilla extract and molasses for one more minute. Scrape the bowl, making sure to get the molasses completely incorporated.
In a separate bowl, mix the flour, ginger, cinnamon, nutmeg salt, baking soda, baking powder, and oats. Slowly add the dry ingredients to the wet ingredients until almost combined. Remove from mixer and give the bowl a good scrape.
Scoop about 2 tablespoons or golf ball size pieces of cookie dough onto a cookie sheet. Bake cookies for 10-12 minutes, or until just beginning to brown around the edges. Let cool completely before dipping in white chocolate.
In a microwave safe bowl melt 3/4 of the chocolate in 30 minute increments. Once completely melted stir in the remaining 1/4 of the chocolate out of the microwave. The hot melted chocolate will melt the additional as you stir it! *I use almond bark because it melts much easier than white chocolate. White chocolate tends to burn easily. Both will work just keep a close eye if using white chocolate.
Dip the cookies halfway into the bowl of white chocolate, using a spoon or small spatula to help guide it onto the cookie. Place dipped cookies on parchment paper and sprinkle with cinnamon and festive sprinkles. Let the chocolate harden then eat, share and enjoy!
Annie
