The Pioneer Woman Tasty Kitchen
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Giant White Chocolate Gingerbread Cookies

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Level: Easy

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Description

Spicy soft giant gingerbread cookies studded with white chocolate chips.

Ingredients

  • 1 cup All-purpose Flour
  • 2 cups Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 2 teaspoons Fresh Grated Ginger (or 1 Teaspoon Ground Ginger)
  • ⅛ teaspoons Cloves
  • ½ cups Nonfat Greek Vanilla Yogurt
  • ¾ cups Brown Sugar
  • ½ cups Molasses
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • 1-½ cup White Chocolate Chips

Preparation

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.

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