Blueberry & White Chocolate Chunk Ginger Cookies Recipe

Name: Blueberry & White Chocolate Chunk Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 packed dark brown sugar; 1/3 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)

Servings: persons

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 packed dark brown sugar
1/3 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)

1
1. Position racks in upper and lower thirds of oven; preheat to 375u00b0F.
2
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.
3
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.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/4 cup wheat germ, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Blueberry & White Chocolate Chunk Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry & White Chocolate Chunk Ginger Cookies

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