These cookies are easy and good. I enjoyed making them and also eating them!
These are very good for a healthy cookie. They are flavourful and the ginger adds some nice spicy warmth.
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.
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
I made a double batch of these cookies for a party and they were a huge hit! The cookies will deflate as they cool and continue baking during the resting period on on the cookie sheet. Note about the baking time: At first I was a little skeptical about the suggested 8-10 minutes thinking the cookies looked under cooked. So I let my first batch bake longer (15 minutes) then progressively shortened the baking time to 10 minutes. The cookies that baked longer (12-15 minutes) were still good but had a firmer texture and were slightly crunchy. The shorter baking time produced a more classic soft and chewy cookie.
I made these cookies for a Healthy themed pitch-in at work. They were absolutely delicious! It was my first time baking cookies from scratch; I found them very easy to make. As another commenter pointed out the dough is very sticky but with a little effort I was able to get them onto the baking pan. I baked them for 10 minutes in the center of the oven. They didn't look very brown on top but after they cooled a little they were just perfect.
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!
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.
I agree - these cookies are AMAZING! Crispy on the outside and chewy in the middle. I love how all of the flavors are distinct yet blend together so nicely. I'll definitely be making these again!! I did make one substitution however. I wasn't able to find wheat germ at my local grocery store so I added some ground up walnuts instead to give it a little nutty flavor/texture. I'm going to try to get some wheat germ for my next batch though to amp up the nutritional benefits.
