Blueberry & White Chocolate Chunk Ginger Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
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 , chopped1/3 cup dried blueberries , (see Tip)1/4 cup crystallized ginger , chopped (see Tip)
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.
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.
Serving Size: 16 cookies per batch; 8 cookies per pan
Number of Servings: 16
Recipe submitted by SparkPeople user MARIKATEM.
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.
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.
Serving Size: 16 cookies per batch; 8 cookies per pan
Number of Servings: 16
Recipe submitted by SparkPeople user MARIKATEM.
Nutritional Info Amount Per Serving
- Calories: 164.0
- Total Fat: 6.1 g
- Cholesterol: 11.9 mg
- Sodium: 124.1 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 1.1 g
- Protein: 2.1 g
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