These easy cookies are a real snap to make--just stir and bake. Source: EatingWell Magazine, December 2006

Anna Ginsberg
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Ingredients

Directions

  • Position racks in upper and lower thirds of oven; preheat to 375 degrees F.

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  • 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.

Tips

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.

Nutrition Facts

114 calories; 4.3 g total fat; 8 mg cholesterol; 82 mg sodium. 17.7 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (25)

Read More Reviews
25 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/30/2014
Delicious! Even tasted healthy. I too did a little adjustment to suit what I had in the cupboard. More ground ginger instead crystallised. A little molasses sugar instead of some of the brown. I taste we could use less sugar. A mix of dried berries and a few dark choc chips because I only had a handful of white choc buttons (which I cut up a little). Pros: Healthy ingredients. Quick & Easy to make. Cons: are there any? Read More
Rating: 4 stars
02/13/2014
Very Yummy! I'm not a ginger person so I nixed all the ginger and added 2 lemons worth of zest:) super yummy! Read More
Rating: 5 stars
09/28/2013
These cookies are easy and good. I enjoyed making them and also eating them! Read More
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Rating: 4 stars
07/31/2013
Help! My cookies did not flatten like the ones in the photo. What am I doing wrong? Any ideas would be welcomed!! Read More
Rating: 4 stars
01/12/2013
I haven't actually tried these yet because I want to know how many calories are in each cookie does s anyone know! Read More
Rating: 5 stars
12/11/2012
Delicious and Different This is a delicious cookie that is so different from the typical oatmeal or ginger cookie. The flavors go so well together! Read More
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Rating: 5 stars
11/18/2012
Fantastic The cookie was perfect but it felt a bit too boring. I added some carte dor light vanilla ice cream. Everybody loved it. It was suitable and great for a treat. I would most defiantly make it again without a doubt. I would suggest it to anyone. Pros: Healthy Yummy Suitable for everyone Quick Simple Easy Amazing. Read More
Rating: 4 stars
11/14/2012
These are very good for a healthy cookie. They are flavourful and the ginger adds some nice spicy warmth. Read More
Rating: 4 stars
03/13/2012
Tastes Great! I left out crystallized ginger and wheat germ that I didn't have. I couldnt find dried blueberries at the store and tried using thawed frozen ones instead. UNfortunately the dough was a beautiful caramel brown until I added the blueberries which mixed in the violet coloring. After baking it was a green-brown color. If you make this recipe USE dried bluberries! However they were still yummy and appetizing they're just an ugly color. I made these cookies for a school project where we make a food sample for a restaurant. Our restaurant is underwater themed so maybe I can say that the cookies is a underwater volcanic delicacy or something:) Pros: Very yummy Cons: Messy but probably because I did it wrong Read More
Rating: 5 stars
03/08/2012
Will certainly make again! Like a reviewer suggested I used 1/3c. brown sugar and it was still sweet enough. I wanted to reduce the oil also so I used half the oil and replaced the rest with a little more than half applesauce. The cookies turned out great: 10 min. high altitude. I did use dried cranberries without sugar instead of the blueberries. EXCELLENT complimentary tastes! I'll certainly make this recipe again and again. Next time I think I'll try fresh grated ginger so as to avoid the expensive sugared ginger. Pros: everyone raved Cons: still has sugar Read More
Rating: 4 stars
02/02/2012
Can You Use Fresh Blueberries?? These look really good my hubby loves white chocolate. I have fresh blueberries on hand can I use those? Read More
Rating: 4 stars
01/08/2012
Best out there cookies ever! I baked these for a training class I was in and though everyone was a little hesitant to try they went over amazingly! The little bite the ginger gives these cookies is tamed by the sweetness of the white chocolate. I replaced the blueberries with a dried berry mix of cranberries and blueberries and I think you could make these with any variety of berries or raisins. Highly recommended! Pros: Not the same old chocolate chip cookies Cons: May be hard to get friends and family to give a first taste Read More
Rating: 5 stars
10/30/2011
I made a double batch of these cookies for a party and they were a huge hit! The cookies will deflate as they cool and continue baking during the resting period on on the cookie sheet. Note about the baking time: At first I was a little skeptical about the suggested 8-10 minutes thinking the cookies looked under cooked. So I let my first batch bake longer (15 minutes) then progressively shortened the baking time to 10 minutes. The cookies that baked longer (12-15 minutes) were still good but had a firmer texture and were slightly crunchy. The shorter baking time produced a more classic soft and chewy cookie. Read More
Rating: 5 stars
10/30/2011
So good and so easy to make. Everyone who had one liked the cookies. I did find that the dough is quite sticky when trying to get the spoonfulls of dough onto the cookie pan. I ended up working with the dough with slightly damp hands and rolled the spoonfulls off of the spoon. Your hands will still end up really sticky after several spoons but I just rinsed my hands and went back into it again. Read More
Rating: 5 stars
10/30/2011
I made these cookies for a Healthy themed pitch-in at work. They were absolutely delicious! It was my first time baking cookies from scratch; I found them very easy to make. As another commenter pointed out the dough is very sticky but with a little effort I was able to get them onto the baking pan. I baked them for 10 minutes in the center of the oven. They didn't look very brown on top but after they cooled a little they were just perfect. Read More
Rating: 5 stars
10/30/2011
These are the best melt-in-your-mouth cookies. They don't even seen to be a healthy cookie (maybe they're not... there's all that brown sugar after all!) If there's anyone unsure about how the wheat germ makes them taste well there's nothing to worry about. You can barely taste a trace of wheat germ and you're still getting all those vitamins. Also I think it's the combination of the crystallized ginger and the brown sugar but these cookies have the best texture ever. Even without the extra treat of white chocolate and blueberries these would be great. There's something about the crystallized ginger (which becomes really sticky once you chop it up) that makes the cookies so chewy and just slightly hardened and crispy on the edges. It's the perfect texture -- chewy in the outside crispy and crunchy on the outside. Read More
Rating: 5 stars
10/29/2011
These cookies are amazing! I made them two weeks in a row first for my boyfriend then for his work and they loved them! My boyfriend ate all the cookies in like 2 days. I made them with cranberries instead of blueberries just because they were cheaper. The cookies are so chewy! Everyone should try them! Read More
Rating: 5 stars
10/29/2011
I agree - these cookies are AMAZING! Crispy on the outside and chewy in the middle. I love how all of the flavors are distinct yet blend together so nicely. I'll definitely be making these again!! I did make one substitution however. I wasn't able to find wheat germ at my local grocery store so I added some ground up walnuts instead to give it a little nutty flavor/texture. I'm going to try to get some wheat germ for my next batch though to amp up the nutritional benefits. Read More
Rating: 5 stars
10/29/2011
My Co-worker Marlene said "These are the best cookies I've ever had and I've eaten alot of cookies!!" Read More
Rating: 5 stars
10/29/2011
Absolutely fabulous cookies! I swapped out the white chocolate (which I'm not too fond of) for dark chocolate... still amazing! I also left out the crystalized ginger because I couldn't find it at the grocery store. I'm absolutely making these cookies again and my boyfriend loved them too. I also love that they have lots of health-punch thanks to the oats and wheat germ. Delicious! Read More
Rating: 5 stars
10/29/2011
These are so wonderful. I added in about 1/2 cup unsweetened coconut. I also didn't have wheat germ. I should have cut down on the sugar they are so sweet. But they are very good. I think I could cut the sugar down to 1/2 cup and use whole wheat flour without affecting the flavor. Read More
Rating: 5 stars
10/29/2011
Unbelievable These are sooooo goood....the flavors blend well together. My daughter made them for giving and everyone loved them. No need to worry about storing them. There aren't any left!! Read More
Rating: 4 stars
10/29/2011
Yummy I can see from the recipe that this cookie has tons of potential to mix some wonderful flavours together. Unfortunately I didn't have the wheat germ blueberries ginger or white chocolate but was curious to try out this recipe as a lower-fat base cookie recipe (I'm sick of eating applesauce and oatmeal cookies.). I followed the recipe as is except-- used the same quantities of flour just used 1/2 whole wheat reduced brown sugar to 1/2 a cup (and its still sweet--could have reduced more) added a few tsp of cinnamon and cardamom in with the flour substituted and doubled the amount of blueberries for raisins and threw in chopped pecans for the wheat germ. Taste was great--a new twist on a less oatmealy form of a more standard oatmeal cookie recipe. Also if you wet your hands while shaping the dough it is very easy to work with and not sticky at all. Good recipe and excited to play with the base and try the original. Pros: Easy Cons: Didn't have some of the ingredients Read More
Rating: 4 stars
10/29/2011
MMMMMmmmmmmm:) These look absolutely delicious! I haven't tried them yet but I KNOW that if you add a few macadamian nuts they would be even better!! Read More
Rating: 5 stars
10/29/2011
These are delicious! The family loved these cookies. Like another reviewer I reduced the sugar to 1/2 c. of turbinado sugar and I used whole wheat pastry flour instead of white flour. I didn't have wheat germ so I substituted 1/2 oat bran and 1/2 ground flaxseed. I increased the ginger to 1/2 tsp. and added 1/2 tsp. cardamom. Even after decreasing the sugar the cookies are still very sweet. I may try reducing the sugar to 1/3 cup next time. Read More