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Blueberry & White Chocolate Chunk Ginger Cookies

December 2006

Your rating: None Average: 4.3 (222 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
20 minute dinner recipes
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