Thursday, February 19, 2009

White Chocolate Chunk Ginger Oatmeal Cookies

I modified a recipe I had for "Chewey Oatmeal Cookies" and boy did they come out great! Not necessarily the healthiest, but at least it has oats which provide good carbs, fiber and a little protein, and ginger, which is known to have beneficial health properties, including relief from headaches, nausea, motion sickness and morning sickness.

3/4 cup shortening
1 1/4 cups firmly packed light brown sugar (next time I make these I want to experiment w/agave nectar)
1 egg
1/3 cup milk
1 1/2 tsp pure vanilla extract
3 cups old fashioned (rolled) oats (NOT quick-cook which have been overly processed and lose most of the fiber)
1 cup all-purpose four (also want to experiment here w/whole wheat flour)
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup crystallized ginger, chopped
4 oz white chocolate, chopped (I used Ghirardelli's white baking chocolate)

Heat oven to 375 degrees F. Grease baking sheets. Cream together shortening, brown sugar, egg, milk and vanilla at med speed of electric mixer. In separate large bowl, combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in ginger and white chocolate. Drop by heaping spoonfulls 2 inches apart onto prepared baking sheet. Bake one sheet at a time in center of oven for 10-12 mins or until lightly browned. Cool several mins on cookie sheet, then transfer to cooling rack. Makes about 2 doz. Store in an airtight container.

No comments: