Ginger and White Chocolate Chip Cookies

125 gr of butter, softened
90 gr of sugar
1 egg
90 gr of flour
15 gr of oats
½ teaspoon of baking powder
¼ teaspoon of salt
1 piece of ginger the size of your thumb
100 gr of white chocolate (chips)

Mix the butter and sugar together until creamy. Then add the egg and whisk until smooth. In a different bowl, mix together the dry ingredients. Peel and grate the ginger and chop the white chocolate in big chunks. Add the chocolate and the ginger to the butter mixture and stir in. Then add the dry ingredients and mix well. The dough should form a ball in the bowl. Make a role of the dough of about 5 cm in diameter, wrap in clean film and put in the fridge for 30 minutes. Preheat the oven at 180 C.
After 30 minutes, take the cookie dough out of the fridge and cut it into 1 cm slices. I was impatient and took the dough out a little early, so it was still very sticky. Therefore, I decided to roll little balls of the dough and squash those with the palm of my hand on the tray lined with baking paper, which worked fine as well. Bake the cookies for 10 minutes, take them out of the oven and cool on a wire rack. Enjoy!