These are seriously delicious ginger cookies. And fairly healthy for you too! It has been adapted from a Cook's Illustrated recipe.
One note: consider substituting the chocolate chips for dried cherries, cranberries or raisins. This would also be delicious. Also, considering adding almond or vanilla extract, if you feel so inclined.
2 sticks unsalted butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups white whole-wheat flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 1/2 cups rolled oats
1/2 cup crystallized ginger, minced very finely
1 cup chocolate chips
Adjust oven racks to low and middle positions; heat oven to 350 degrees.
In bowl of electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
Mix flour, salt, baking powder, ground ginger, nutmeg, and oats together. Stir them into butter-sugar mixture in the electric mixer. Remove the dough from the mixer and put into a bowl. Stir in the chocolate chips and crystallized ginger.
Form dough into balls, placing each one onto parchment-covered cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. Wait 5 minutes and then remove to a cooling rack. Let cool at least 30 minutes before serving.
Dunk into milk and enjoy.
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