Mix the flour, oats, baking powder and ginger in a bowl. In a second bowl, beat soft butter, sugar, apple compote and vanilla until light and fluffy. Slowly stir the flour mixture into the foam. Finally, add milk chocolate lentils. Place portions of the mixture on a baking sheet lined with baking paper. Leave about 3 cm of space between individual portions. Place in a preheated oven and bake at 165°C for about 15 minutes. The cookies should be golden brown, firm to the touch and crispy after cooling.