Perfectly soft and chewy, make sure to use dark brown sugar and to not over bake. These are delicious with the orange and white chocolate and also very good without.These turned out great gluten-free. Just replace the wheat flour with gluten-free flour and be sure to add ½ teaspoon of xantham gum.
Ingredients
1½ cups all-purpose flour
¾ cup rolled oats
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1½ teaspoons ground ginger
1 teaspoon all spice
1 teaspoon nutmeg
¾ cup butter (12 tablespoons)
1 cup packed dark brown sugar
¼ cup molasses
1 large egg
2 teaspoons vanilla extract
1 generous tablespoon orange zest
granulated sugar, for rolling (about ½ cup)
white chocolate for drizzling, about 8 ounces
Instructions
In a large bowl combine the dry ingredients: the flour, rolled oats, baking soda, salt, cinnamon, ginger, all spice and nutmeg.
In a small saucepan brown your butter. (This sounds a bit scary, but it is really easy. The key is to keep an eye on the butter as it browns because it goes from not brown to burnt quickly, if you just keep stirring and don't start doing your dishes, you are going to be just fine.) Heat the butter over medium heat. As soon as the butter has melted completely, start whisking the butter. It will take a three to five minutes for the butter to brown. The butter will start foaming, then a few minutes later it will start to brown on the bottom and you will start whisking little brown flecks around the butter. The butter will soon all be brown and give off a nutty aroma. At this point, pour the butter from the pan into a small dish so that the butter will cool without continuing to cook.
When the butter has cooled, stir in the dark brown sugar and molasses. Stir in the egg. When the egg is incorporated, stir in the vanilla extract and the generous tablespoon of orange zest. Cover the bowl with plastic wrap and let the cookies rest for at least fifteen minutes in the fridge, I prefer to leave them overnight.
When you are ready to make the cookies, preheat the oven to 350 degrees. Roll about a tablespoon of dough in the granulated sugar. Repeat for the remaining cookies. (I like to keep the portion of the dough that I am not going to make into cookies in the freezer so the cookies are fresh and warm when I eat them.) Cook for 10 minutes at 350 degrees. You do not want to over bake these cookies.
Once the cookies are cool, drizzle with white chocolate. I find it easiest to melt the chocolate, pour it in a small Zip-lock bag and then cut off a very small corner of the bag and squeeze the white chocolate from the bag over the cookies.
Recipe by Culinary Mamas at https://culinarymamas.com/oatmeal-orange-ginger-chews/