In a medium bowl, cream together the copha, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, bicarb soda, salt and ground ginger, stir into the creamed mixture. Finally stir in the rolled oats and crystallised ginger. Drop by rounded teaspoonfuls onto an unprepared baking tray.
Bake for 10 to 12 minutes in the preheated oven until golden brown. Remove from the baking tray to cool on wire racks. Store in an airtight container when cool.