Advertisement

Blueberry & White Chocolate Chunk Ginger Cookies

December 2006

Your rating: None Average: 4.3 (219 votes)

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



READER'S COMMENT:
"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...
Blueberry & White Chocolate Chunk Ginger Cookies Recipe

Makes: About 2 dozen cookies

Active Time:

Total Time:

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.

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.

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.

Carbohydrate Servings: 1

Exchanges: 1/2 other carbohydrate, 1 fat



More From EatingWell

Recipe Categories

Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Dessert
Snack
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
December 2006

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner