Blueberry & White Chocolate Chunk Ginger Cookies
Recipe from EatingWell
These easy cookies are a real snap to make - just stir and bake.
Yield: about 2 dozen cookies
Prep Time: 25 mins
Total Time: 35 mins
see savings1 cupall-purpose flour
see savings1/4 cupwheat germ
see savings1/2 teaspoonbaking soda
see savings1/2 teaspoonsalt
see savings1/4 teaspoonground ginger
see savings1large egg
see savings3/4 cuppacked dark brown sugar
see savings1/3 cupcanola oil
see savings1 teaspoonvanilla extract
see savings1/2 cupoats, quick-cooking or old-fashioned (not instant)
see savings2 ounceswhite chocolate, chopped
see savings1/3 cupdried blueberries, (see Tip)
see savings1/4 cupcrystallized ginger, chopped (see Tip)
Position racks in upper and lower thirds of oven; preheat to 375 degrees F.
Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
Tip: Dried cranberries or cherries will also work in place of blueberries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.
MAKE AHEAD TIP: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.
Per Serving: cal. (kcal) 115, Fat, total (g) 4, chol. (mg) 9, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, fiber (g) 1, pro. (g) 2, sodium (mg) 84, Potassium (mg) 38, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet