Blueberry & White Chocolate Chunk Ginger Cookies

"I found this recipe on the www.lifescript.com website today. 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."
 
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Ready In:
18mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Position racks in upper and lower thirds of oven; preheat to 375°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.

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