Yield: 16 cookies
175 grams (1¼ cup) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
204 grams (2 cups) old fashioned rolled oats
100 grams (3/4 cup) crystallized ginger, roughly chopped
100 grams (3/4 cup) dried cranberries
125 grams white chocolate (preferably TCHO Choco Blanco), roughly chopped (3/4 cup)
228 (1 packed cup) Wholesome Organic Fair Trade Dark Brown Sugar
50 grams (1/4 cup) Wholesome Regenerative Organic Certified Cane Sugar
113 grams (8 tablespoons) unsalted butter, cut into 1-tablespoon sized pieces
64 grams (¼ cup) white miso
1 large whole egg (52 grams)
Adjust two oven racks to the middle and lower racks and preheat the oven to 350 degrees Fahrenheit. Line 2 sheet trays with parchment paper.
Add the flour, baking powder, baking soda and salt to a medium mixing bowl and whisk to combine.
Add the oats, ginger, cranberries and white chocolate to a medium bowl and stir to combine.
Add the sugars, butter and miso to the bowl of a stand mixer. Mix with the paddle attachment on medium-low for 4 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 for 1 minute. Scrape down the bowl and paddle once again.
Add the flour mixture and mix on low for 30 seconds.
Add the white chocolate mixture and mix on low for 30 seconds.
Roll 16 (approximately 75 grams each) balls and evenly space 8 per parchment-lined sheet tray.
Bake for 10 minutes, rotate each tray 180 degrees and swap sheet tray positions (for even cooking) and bake for an additional 10 minutes.
Let cookies cool on sheet trays for 5 minutes before transferring to a cooling rack.
Chef Nathan Lyon 