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Blueberry & White Chocolate Chunk Ginger Cookies

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  35 Minutes
  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.
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
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   about 2 dozen cookies
Calories: 115
Fat. Total: 4g
Protein: 2g
Carbohydrates, Total: 17g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 9mg
Sodium: 84mg
% Cal. from Fat: 31%
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