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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 ¼ teaspoon Spice Islands® Ground Nutmeg ¼ teaspoon salt ¾ cup unsalted butter, at room temperature ¾ cup brown sugar, firmly packed ½ cup Grandma's® Molasses 1 egg 1 teaspoon Spice Islands® Pure Vanilla Extract 1 cup white chocolate chips ¼ cup granulated sugar

Nutrition Info

119.6 calories carbohydrate: 17.7 g cholesterol: 14 mg fat: 5.1 g fiber: 0.3 g protein: 1.4 g saturatedFat: 3 g servingSize: - sodium: 57.5 mg sugar: 11.1 g transFat: : - unsaturatedFat: : -

Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.
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.
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.
Gradually add flour mixture, one cup at a time, on low speed until well mixed.
Fold in the white chocolate chips and evenly distribute as best you can.
Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
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.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks, cool completely.

42 cookies

Soft molasses spice cookies with a touch of oats and white chocolate chips to put a twist on a classic cookie.