Rating: 4.5 stars
9 Ratings
  • 5 star values: 4
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These easy cookies are a real snap to make--just stir and bake.

Source: EatingWell Magazine, December 2006


Recipe Summary

35 mins


Ingredient Checklist


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

  • 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.

  • 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.


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

1 cookie
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.

1/2 other carbohydrate, 1 fat