Bring butter and eggs to room temperature.
Preheat oven to 350 F.
In a large bowl, whisk flour, crystallized ginger, baking soda and salt to combine.
In an electric mixer with a paddle attachment, beat butter until creamy and light, about 2 minutes, occasionally using a rubber spatula to scrape sides of bowl.
Once butter is lighter in color and whipped in appearance, add brown sugar on medium high speed until creamy (about 3 minutes).
Add eggs, molasses, fresh ginger and ground spices to the butter and sugar bowl. Beat to combine, scraping down the inside of the bowl to mix ingredients thoroughly.
Add Organic Steel-Cut Unsweetened Oatmeal and mix again.
Add the flour mixture in two additions, beating on low to blend. Scrape bowl with rubber spatula and mix a final time.
Place dough in fridge for at least 15 minutes to chill.
Line two large cookie sheets with parchment paper. Scoop out dough using a 1 1/2 tablespoon scoop and place on cookie sheet, spaced about an inch and a half apart.
Bake 15 minutes and cool on a cookie rack.