White Chocolate Cherry Ginger Cookies |
|
 |
Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 10 |
|
These easy cookies are a real snap to make - just stir and bake.So easy and fast. Makes about 2 dozen cookies 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 cherries (see tip) |
1/4 cup crystallized ginger, chopped (see tip) |
tip: dried cranberries or blueberries will also work in place of cherries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of supermarkets and natural-foods stores. |
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, cherries 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.
9. MAKE AHEAD TIP: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.
|
|