Blueberry & White Chocolate Chunk Ginger Cookies

Help! My cookies did not flatten like the ones in the photo. What am I doing wrong? Any ideas would be welcomed!!

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

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.

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!!

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!!

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

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!!

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.

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.