Blueberry & White Chocolate Chunk Ginger Cookies
These easy cookies are a real snap to make - just stir and bake.
Ingredients
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1 cup all-purpose flour
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1/4 cup wheat germ
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground ginger
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1 large egg
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3/4 cup packed dark brown sugar
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1/3 cup canola oil
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1 teaspoon vanilla extract
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1/2 cup oats, quick-cooking or old-fashioned (not instant)
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2 ounces white chocolate, chopped
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1/3 cup dried blueberries, (see Tip)
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1/4 cup crystallized ginger, chopped (see Tip)
Directions
1.
Position racks in upper and lower thirds of oven; preheat to 375 degrees F.
2.
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.
3.
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.
Tips:
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.
Nutrition information
Calories 115, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 9 mg, Sodium 84 mg, Carbohydrate 17 g, Fiber 1 g, Protein 2 g, Potassium 38 mg. Exchanges: Other Carbohydrate 0.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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