Made these tonight - totally awesome! AND HEALTHY = bonus!
The only change I made was dried cranberries since I didn't have any dried blueberries.
Blueberry & White Chocolate Chunk Ginger Cookies - Eating Well
Blueberry & White Chocolate Chunk Ginger Cookies Makes about 2 dozen cookies
Ingredients 1 cup all-purpose flour
¼ cup wheat germ
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
1 large egg
¾ cup packed dark brown sugar
⅓ cup canola oil
1 teaspoon vanilla extract
½ cup oats, quick-cooking or old-fashioned (not instant)
2 ounces white chocolate, chopped
⅓ cup dried blueberries (see Tip)
¼ cup crystallized ginger, chopped (see Tip)
Blueberry & White Chocolate Chunk Ginger Cookies Ingredients Cont.
Blueberry & White Chocolate Chunk Ginger Cookies Instructions 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. 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. 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.
Blueberry & White Chocolate Chunk Ginger Cookies Instructions Cont.
Blueberry & White Chocolate Chunk Ginger Cookies Tips 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.
Blueberry & White Chocolate Chunk Ginger Cookies Tips Cont.
Blueberry & White Chocolate Chunk Ginger 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
The only change I made was dried cranberries since I didn't have any dried blueberries.
Blueberry & White Chocolate Chunk Ginger Cookies - Eating Well
Blueberry & White Chocolate Chunk Ginger Cookies Makes about 2 dozen cookies
Ingredients 1 cup all-purpose flour
¼ cup wheat germ
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
1 large egg
¾ cup packed dark brown sugar
⅓ cup canola oil
1 teaspoon vanilla extract
½ cup oats, quick-cooking or old-fashioned (not instant)
2 ounces white chocolate, chopped
⅓ cup dried blueberries (see Tip)
¼ cup crystallized ginger, chopped (see Tip)
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. 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.
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.
1 Carbohydrate Serving
