Molasses Oatmeal White Chocolate Chip Cookies

Name: Molasses Oatmeal White Chocolate Chip Cookies
Total time: 265
Yield: 42
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

Recipe by Grandma's Molasses from allrecipes.com

Dessert 4 Hr. 25 Mins.

Ingredients

42 servings

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2 cups all-purpose flour
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1 cup McCann's® Quick Cooking Rolled Irish Oats
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2 teaspoons Spice Islands® Ground Ginger
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1 teaspoon Spice Islands ® Ground Saigon Cinnamon
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1 teaspoon Clabber Girl® Baking Soda
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¼ teaspoon Spice Islands® Ground Nutmeg
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¼ teaspoon salt

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

Instructions

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.