Blueberry White Chocolate Chunk Gingner Cookies |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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This recipe is a very creative spin on everyday cookies. The flavor of the blueberries, ginger, and white chocolate match perfectly. This recipe is from Eating Well magazine - the nutrition information can be found on my blog. 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 |
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. 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.
3. 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.
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