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.
Position the racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
Whisk the flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk the egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add the 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 Publisher. All rights reserved.
nutrition information per serving
115 calories; 4g total fat; 1g total saturated fat; 9mg cholesterol; 84mg sodium; 17g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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