Preheat oven to 350F.
Mix oats, flour, sugar, and salt. Using a pastry blender, cut in the cold butter until crumbly. You can also use a fork and your hands if you don't have a pasty cutter.
Mix in the candied ginger.
Add water and mix until a sticky dough forms. Turn the dough out onto a floured surface and knead briefly until the dough comes together fully.
Divide dough in two and roll out each half to 1/2 inch thick. Using a round cookie cutter (or whatever shape you like!), cut out cookies and place on a non-stick cookie sheet or one lined with parchment paper.
Bake for 12-15 minutes, until bottoms are golden brown.
While the cookies are baking, melt the chocolate chips in the microwave (carefully! use low heat and melt in short time increments) or in a double boiler over the stove.
Once cookies are baked, cool for 10 minutes on a cooling rack. Dip half of each cookie in the melted chocolate and return to cooling rack until chocolate is set. Enjoy!