You must be logged in to post a review.
Spicy soft giant gingerbread cookies studded with white chocolate chips.
Preheat oven to 375 F. Line two baking sheets with Silpat mats or parchment paper.
In a medium bowl, stir together all-purpose and whole-wheat flour, baking soda, cinnamon, ginger, and cloves; set aside.
In a large bowl, beat yogurt with sugar; beat until combined, scraping the sides of the bowl occasionally. Add molasses, egg and vanilla; beat until combined.
Beat in the flour mixture. Combine well. Add in 3/4 cup white chocolate chips. Stir again.
Drop by heaping ice cream scoops onto cookie sheets. Bake 10-15 minutes until cookies are browned around the edges and firm in the middle. Do not over bake.
Immediately remove from the oven and gently press remaining 3/4 cup of white chocolate chips onto the top of the cookies. Let them cool on the cookie sheet for 5 minutes, then move them to a cooling rack to cool completely.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!