- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2/3 cup lightly packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- heaping 1/2 teaspoon baking soda
- heaping 1/2 teaspoon ground cinnamon
- scant 1/2 teaspoon salt
- 1/4 teaspoon fresh grated nutmeg
- 1 1/2 cups old-fashioned oats
- 2 ounces coarsely chopped bittersweet chocolate
- heaping 1/2 cup coarsely chopped candied ginger
- In the bowl of an electric stand mixer fitted with a paddle attachment (or in large bowl using electric hand beaters) cream together butter and sugar until light and fluffy, about 3 to 5 minutes.
- Stop the mixer and scrape down the sides of the bowl. Add the egg and beat for 1 minute, until well incorporated.
- In a small bowl whisk together flour, baking soda, cinnamon, salt, and nutmeg. Add the dry ingredients all at once to the butter mixture and beat until just incorporated. Use a spatula to incorporate the pats, chocolate, and ginger until thoroughly combined.
- Now you can do what you’d like with the dough. Scoop immediately onto a parchment lined baking sheet and baking right away (this will create a more flat cookie). Scoop onto a parchment lined baking sheet and refrigerate for 30 minutes before baking (this will create a slightly thicker cookie). Scoop all of the dough onto a piece of waxed paper and refrigerate overnight and scoop and bake the following day. Lastly, dough balls can be scooped onto a parchment lined baking sheet, frozen solid, and kept stored in a freezer-safe bake. Bake from frozen (adding 2 or 3 minutes to the baking time) for thick cookies.
- Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Bake cookies for 12-14 minutes until golden brown and cooked through. Place on a wire rack to cool. Store in an airtight container at room temperature for as long as they’ll last. It won’t be long.