Blueberry & White Chocolate Chunk Ginger Cookies
Recipe from EatingWell

These easy cookies are a real snap to make - just stir and bake.

Blueberry & White Chocolate Chunk Ginger Cookies

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  • 1   cup 
    all-purpose flour
  • 1/4  cup 
    wheat germ
  • 1/2  teaspoon 
    baking soda
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    ground ginger
  • 1   
    large egg
  • 3/4  cup 
    packed dark brown sugar
  • 1/3  cup 
    canola oil
  • 1   teaspoon 
    vanilla extract
  • 1/2  cup 
    oats, quick-cooking or old-fashioned (not instant)
  • 2   ounces 
    white chocolate, chopped
  • 1/3  cup 
    dried blueberries, (see Tip)
  • 1/4  cup 
    crystallized 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.
Nutrition information
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 () 0.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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