Blueberry & White Chocolate Chunk Ginger Cookies

Name: Blueberry & White Chocolate Chunk Ginger Cookies
Total time: 35 min
Ingredients: 1 cup all-purpose flour; ¼ cup wheat germ; ½ teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon ground ginger; 1 large egg; ¾ cup packed dark brown sugar; ⅓ 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)

Rating: 4.64 stars

25 Ratings
7 Reviews

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

Anna Ginsberg

Source: EatingWell Magazine, December 2006

Gallery

Recipe Summary

total:

35 mins

Servings:

Nutrition Info

Directions

Step 1

Position racks in upper and lower thirds of oven; preheat to 375 degrees F.

Advertisement
Step 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.
Step 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

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 Facts

Serving Size: 1 cookie

Per Serving:

114 calories; protein 1.5g; carbohydrates 17.7g; dietary fiber 0.8g; sugars 10.4g; fat 4.3g; saturated fat 0.8g; cholesterol 7.8mg; vitamin a iu 50.6IU; folate 1.9mcg; calcium 10.8mg; iron 0.6mg; magnesium 9.8mg; potassium 23.4mg; sodium 82.3mg; thiamin 0.1mg; added sugar 9g.

Exchanges:

1/2 other carbohydrate, 1 fat

Reviews (7)

Read More Reviews

25 Ratings

5 star values: 16
4 star values: 9
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

EatingWell User

09/28/2013

These cookies are easy and good. I enjoyed making them and also eating them! Read More

EatingWell User

11/14/2012

These are very good for a healthy cookie. They are flavourful and the ginger adds some nice spicy warmth. Read More

tina_wolfram@yahoo.com

10/29/2011

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. Read More

Chrissy

01/08/2012

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 Read More

EatingWell User

10/30/2011

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. Read More

EatingWell User

10/30/2011

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. Read More

EatingWell User

12/11/2012

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! Read More

bellaskitchen

10/29/2011

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. Read More

EatingWell User

10/29/2011

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. Read More