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.

• Ready In: 18 mins
• Serves: 6

Ingredients

• 1  cup all-purpose flour
• 1⁄4 cup wheat germ
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1  large egg
• 3⁄4 cup dark brown sugar, packed
• 1⁄3 cup canola oil
• 1  teaspoon vanilla extract
• 1⁄2 cup quick-cooking oats (not instant) or 1⁄2 cup old fashioned oats (not instant)
• 2  ounces white chocolate, chopped
• 1⁄3 cup  dried blueberries (see Tip)
• 1⁄4 cup crystallized ginger, chopped (see Tip)

Directions

1. Position racks in upper and lower thirds of oven; preheat to 375°F.
2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl.
3. Whisk egg, brown sugar, oil and vanilla in a large bowl.
4. Add the dry ingredients to the wet ingredients; stir to combine.
5. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine.
6. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
7. 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.
8. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.