Molasses Oatmeal White Chocolate Chip Cookies Recipe

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.