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Blueberry & White Chocolate Chunk Ginger Cookies

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Blueberry & White Chocolate Chunk Ginger Cookies

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Source: © EatingWell Magazine

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Active Time:  25 Minutes
Total Time:  35 Minutes
Yield:  about 2 dozen cookies

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

Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.

RECIPE INGREDIENTS

1 cup all-purpose flour

1/4 cup wheat germ

1/2 teaspoon baking soda

1/2 teaspoon salt

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)

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.

Blueberry & White Chocolate Chunk Ginger Cookies Recipe at Cooking.com

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DIRECTIONS

Position racks in upper and lower thirds of oven; preheat to 375°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.

Nutrition Facts per Serving
Yield: Yield: about 2 dozen cookies

Calories:

115

Fat. Total:

Protein:

Carbohydrates, Total:

17g

Fat, Saturated:

Fiber:

Cholesterol:

9mg

Sodium:

84mg

% Cal. from Fat:

31%

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