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Blueberry & White Chocolate Chunk Ginger Cookies

http://www.eatingwell.com/recipes/blueberry_white_chocolate_chunk_ginger_cookies.html

From EatingWell:  December 2006

These easy cookies are a real snap to make - just stir and bake.

About 2 dozen cookies | Active Time: 25 minutes | Total Time: 35 minutes

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.

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

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.