It’s Christmas cookie season, and my White Chocolate Oatmeal Gingerbread Cookies are calling my name! Who doesn’t love a good cookie swap? You get to bake a batch of your favorite Christmas cookies, keep (and eat) a couple, then swap out the rest for any other cookie or holiday treat imaginable! YUM. It’s a pretty sweet tradition this time of year if you ask me.
Spread Christmas Cheer Safely in 2020
These White Chocolate Oatmeal Gingerbread Cookies are perfect for any socially-distanced cookie swap, cookie drop, or small holiday gathering. They are soft and chewy like a traditional oatmeal raisin cookie, but warm and spicy like a seasonal gingerbread cookie – the perfect flavor and texture combo for this holiday season!
Though social gatherings may look different this year, you can still bake your favorite Christmas cookies and share them with others in a safe way. Instead of a traditional cookie swap, try a cookie drop this year: make a big batch of cookies, package them in festive treat bags, then drop them (like they’re hot) in mailboxes or on front porches. This is a great and fun way to safely spread Christmas cheer to your neighbors and loved ones this holiday season.
Sometimes me think, what is friend? And then me say: a friend is someone to share last cookie with. - Cookie Monster
The Perfect Christmas Cookie Combo
Now that Cookie Monster has shared his heart, let’s talk about these Christmasy White Chocolate Oatmeal Gingerbread Cookies. With ingredients like fresh ginger, cinnamon, molasses, and orange zest, these cookies have all the spice and flavor of traditional gingerbread cookies, but they’re soft and chewy rather than “snappy” - a delicious twist on a Christmas cookie classic! Whole grain oats gives these cookies a wonderful texture as well as a heart healthy nutrient boost. The addition of white chocolate chips add a sweetness that perfectly compliments the warm and spicy flavor profile.
The combination of flavors and textures in these baked goodies is pretty incredible. Make sure to add my White Chocolate Oatmeal Gingerbread Cookies to your holiday baking list (and be sure save the last one for a true friend).
If you like the flavors in this recipe you may also like: Cran-Apple Ginger Crumble
What’s in This Recipe?
Flour – contains energizing carbohydrates
Baking soda – leavening agent
Baking powder – leavening agent
Salt – brings out the sweetness
Cinnamon – has antioxidant properties, may help lower blood sugar
Unsalted butter – provides tenderness and flavor
Sugar – adds sweetness
Vanilla extract – adds flavor
Egg – acts as a binder; contains protein, fat soluble vitamins (ADKE), and choline
Molasses – natural sweetener; contains iron, selenium, copper, and calcium
Orange zest – contains prebiotics which can promote a healthy gut microbiome
Fresh ginger – healthy fats, protein, vitamin E, and fiber
Old fashioned oats – contains energizing carbohydrates and dietary fiber
White chocolate chips – adds flavor
White Chocolate Oatmeal Gingerbread Cookies
Prep time: 15 minutes
Cook time: 10 minutes per batch
Total time: 35 minutes
Servings: 14-16 cookies
1 cup all purpose flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup (1 stick) unsalted butter
1/4 cup granulated sugar
1 tsp. vanilla extract
1 large egg
1/4 cup molasses
1 tbsp. orange zest
2 tbsp. fresh ginger
1 1/4 cup old fashioned oats
1/3 cup white chocolate chips
Preheat the oven to 350oF. Line a baking sheets with parchment paper or non-stick baking liner.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In the bowl of an electric stand mixer, cream together the butter and granulated sugar using the paddle attachment until combined and smooth, scrapping the sides and paddle as needed with a rubber spatula.
Add the egg and vanilla to the creamed butter and sugar. Mix until combined, then add the molasses, orange zest, and ginger to the mixing bowl. Mix until combined (it’s okay if it does not look smooth).
Next, add the flour mixture and mix on low until just combined, scrapping the sides with a rubber spatula as needed.
Add the oats and white chocolate chips. Mix on low until just combined.
Scoop out the dough with a cookie dough scoop. Transfer to the prepared baking sheet fitting 8 dough balls per sheet and spacing them 3 inches apart.
Bake for 10 minutes or until just set.
Allow the cookies to cool on a baking sheet for 5 minutes then transfer to a wire rack to cool completely. Repeat steps 7-9 with remaining dough.
Store cookies in an airtight container at room temperature for up to 5 days.