Add flour, ginger, baking soda, salt and baking powder in a small bowl and mix well. Set aside

Beat butter, white and brown sugar together in a mixing bowl until light and fluffy, about 3-5 minutes, scraping down the bowl several times. Add egg and vanilla and beat well. Beat in flour and oat mixture just until combined.

Refrigerate, covered, for 3 hours.

Remove from refrigerator and preheat oven to 350 and line a baking pan with parchment paper. Using a 2 tablespoon size cookie scoop, scoop batter and drop onto prepared banking sheet.

Bake for 15-17 minutes or until bottoms begin to brown. Remove from oven. let cool on baking sheet for 2 minutes before transferring to a cooling rack to cool completely.