BLUEBERRY & WHITE CHOCOLATE CHUNK GINGER COOKIES
Why I Love This Recipe
These easy cookies are a real snap to make - just stir and bake.
Makes about 2 dozen cookies
NUTRITION INFORMATION: Per cookie: 115 calories; 4 g fat (1 g sat, 2 g mono); 9 mg cholesterol; 17 g carbohydrate; 2 g protein; 1 g fiber; 84 mg sodium; 38 mg potassium. 1 Carbohydrate Serving
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.
MAKE AHEAD TIP: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.
Ingredients You'll Need
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)
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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