Ingredients:

• 150g butter, softened 
• 3/4 cup white sugar
• 1 egg
• 1 cup rolled oats
• 1 teaspoon baking powder
• 2 cups plain flour
• 1 cup white chocolate melts, roughly chopped
• 1/2 cup Buderim Naked Ginger, roughly chopped
• Edible rose petals (optional)

Method:

1. Preheat oven to 180°C and line a baking tray with baking paper.
2. In a bowl, mix butter and sugar until well combined. Add egg and mix again.
3. Fold through oats, baking powder and flour until a cookie dough forms.
4. Add in chocolate and ginger and mix through to evenly disperse.
5. Using an ice-cream scoop or 2 tablespoons of mixture, form into a very rough ball and place on tray.
6. Bake for 25-30 minutes or until golden brown.
7. Top with extra melted white choc and rose petals.