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

Anna Ginsberg



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


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; 0.8 g saturated fat; 8 mg cholesterol; 82 mg sodium. 23 mg potassium; 17.7 g carbohydrates; 0.8 g fiber; 10 g sugar; 1.5 g protein; 51 IU vitamin a iu; 2 mcg folate; 11 mg calcium; 1 mg iron; 10 mg magnesium; 9 g added sugar;

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