Blueberry & White Chocolate Chunk Ginger Cookies

By melanieroe

Active Time: 25 Minutes
Total Time: 35 Minutes

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%

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
• 1/4 cup crystallized ginger, chopped

Details

Servings 2
Adapted from cooking.com

Preparation

Step 1

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.