Blueberry & White Chocolate Chunk Ginger Cookies |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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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. 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 dark brown sugar, packed |
1/3 cup canola oil |
1 teaspoon vanilla extract |
1/2 cup quick-cooking oats (not instant) or 1/2 cup old fashioned oats (not instant) |
2 ounces white chocolate, chopped |
1/3 cup dried blueberries (see tip) |
1/4 cup crystallized ginger, chopped (see tip) |
Directions:
1. Position racks in upper and lower thirds of oven; preheat to 375°F.
2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl.
3. Whisk egg, brown sugar, oil and vanilla in a large bowl.
4. Add the dry ingredients to the wet ingredients; stir to combine.
5. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine.
6. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
7. 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.
8. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
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