Blueberry & White Chocolate Chunk Ginger Cookies

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 blueberries, (see Tip)

1/4 cup crystallized ginger, chopped (see Tip)
 
Preparation


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.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.

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.

Nutrition

Per cookie: 115 calories; 4 g fat (1 g sat, 2 g mono); 9 mg cholesterol; 17 g carbohydrates; 2 g protein; 1 g fiber; 84 mg sodium; 38 mg potassium.

1 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 1 fat