Oatmeal White Chocolate Ginger Miso Cookies

Made by TCHO Pro Chef Nathan Lyon

Tools

  • Rubber Spatula
  • Kitchenaid Mixer
  • Paddle Attachment
  • Whisk
  • (2) Medium Bowls
  • (2) Cookie Sheets
  • Cooling Rack

Cooking Time

1 Hour
Makes 16 Servings
Directions
  1. Preheat your oven to 350°F. Adjust two oven racks to the middle and lower racks. Line 2 sheet trays with parchment paper.
  2. Add the flour, baking powder and baking soda to a medium mixing bowl and whisk to combine.
  3. Add the oats, ginger, figs and white chocolate to a medium bowl and stir to combine.
  4. Add the sugar, butter and miso to the bowl of a stand mixer. Mix with the paddle attachment on medium-low for 3 minutes. Scrape down the sides and the bottom of the bowl as well as the paddle as necessary to ensure all ingredients are mixed thoroughly. Add the egg and continue mixing on medium-low for 1 minute. Scrape down the bowl again.
  5. Add the bowl with the flour and mix on low for 15 seconds.
  6. Add the bowl with the white chocolate and mix on low for 15 seconds.
  7. Gently form 16 (approximately 73 grams each) mounds and evenly space 8 per parchment-lined sheet tray.
  8. Bake for 10 minutes, rotate each tray 180 degrees and swap sheet tray positions (for even cooking) and bake for an additional 10 minutes.
  9. Let cookies cool on sheet trays for 5 minutes before transferring to a cooling rack.

  10. Enjoy!