Oatmeal Cookies W/ Chocolate Chunks & Candied Ginger

Total Time: 36 mins Preparation Time: 20 mins Cook Time: 16 mins

Ingredients

• 3 cups old fashioned oats
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 1/4 cups packed brown sugar
• 1 large egg
• 1/4 cup honey
• 2 teaspoons pure vanilla extract
• 6 ounces semisweet chocolate, coarsely chopped (60 to 65 percent cocoa)
• 1 cup crystallized ginger, finely chopped

Recipe

• 1 arrange racks in upper and lower thirds of oven and preheat to 375°f
• 2 line 2 large baking sheets with parchment paper.
• 3 in food processor, combine oats, all-purpose flour, whole-wheat flour, salt, and baking soda.
• 4 pulse until oats are coarsely chopped, about 6 (1-second) pulses.
• 5 set aside.
• 6 using electric mixer at high speed, beat butter and brown sugar until fluffy, 2 to 3 minutes.
• 7 add egg, honey, and vanilla and beat until smooth, about 1 minute.
• 8 add oat mixture and mix at low speed just until incorporated.
• 9 stir in chocolate and ginger.
• 10 drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
• 11 bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 14 to 16 minutes.
• 12 cool on sheets 3 minutes, then transfer to racks to cool completely.
• 13 continue making cookies with remaining dough and cooled sheets.
• 14 transportation tips: to keep them fresh, pack the cookies in covered containers with waxed paper between each layer.
• 15 if it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.