Molasses Oatmeal White Chocolate Chip Cookies

Ingredients

• cup sall-purpose flour
• cup McCann's® Quick Cooking Rolled Irish Oats
• teaspoon sSpice Islands® Ground Ginger
• teaspoon spice Islands ® Ground Saigon Cinnamon
• teaspoon Clabber Girl® Baking Soda
• 1/4 teaspoon spice Islands® Ground Nutmeg
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup brown sugar, firmly packed
• 1/2 cup Grandma's® Molasses
• egg
• teaspoon spice Islands® Pure Vanilla Extra ct
• cup white chocolate chips
• 1/4 cup granulated sugar

Instructions

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