Blueberry & White Chocolate Chunk Ginger Cookies

25 Reviews
From: EatingWell Magazine December 2006

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

Ingredients 24 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 1 cookie
  • Per serving: 114 calories; 4 g fat(1 g sat); 1 g fiber; 18 g carbohydrates; 2 g protein; 2 mcg folate; 8 mg cholesterol; 10 g sugars; 9 g added sugars; 51 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 1 mg iron; 82 mg sodium; 23 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 other carbohydrate, 1 fat

Reviews 25

September 30, 2014
profile image
By: EatingWell User
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?
February 13, 2014
profile image
By: EatingWell User
Very Yummy! I'm not a ginger person so I nixed all the ginger and added 2 lemons worth of zest :) super yummy!
September 28, 2013
profile image
By: EatingWell User
These cookies are easy and good. I enjoyed making them and also eating them!
July 31, 2013
profile image
By: EatingWell User
Help! My cookies did not flatten like the ones in the photo. What am I doing wrong? Any ideas would be welcomed!!
January 12, 2013
profile image
By: EatingWell User
I haven't actually tried these yet because I want to know how many calories are in each cookie, does s anyone know!
December 11, 2012
profile image
By: EatingWell User
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!
November 18, 2012
profile image
By: EatingWell User
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.
November 14, 2012
profile image
By: EatingWell User
These are very good for a healthy cookie. They are flavourful and the ginger adds some nice spicy warmth.
March 12, 2012
profile image
By: EatingWell User
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