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
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)
Position racks in upper and lower thirds of oven; preheat to 375°F.
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.
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.
Per cookie :
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.
Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.