Blueberry and White Chocolate Chunk Ginger Cookies

Recipe courtesy EatingWell.com

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
10 min
Level:
Easy
Yield:
about 2 dozen cookies

Times:

Prep: 25 min
Inactive Prep: --
Cook: 10 min
Total:: 35 min

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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)

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.

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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Comments & Reviews

recipe Blueberry and White Chocolate Chunk Ginger Cookies
Jillian Orlando, FL 12-24-2009
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Delicious!
Rated: 5 stars out of 5

I did, however, make a few alterations. My grocery store didn't carry crystallized ginger, so I didn't include it. I also... used cranberries instead of dried blueberries, because for some unknown reason they were extremely expensive in comparison to the cranberries. It tasted great, I will definitely make this again! :)Read more
recipe Blueberry and White Chocolate Chunk Ginger Cookies
Tara Knox, IN 07-28-2009
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My New Favorite!
Rated: 5 stars out of 5

I didn't use crystallized ginger, because I didn't have it on hand, I substituted white chocolate chips, added more two... handfuls, and added about a half a cup of dried blueberries... And they came out awesome! This is definitely my new favorite cookie recipe. Read more
recipe Blueberry and White Chocolate Chunk Ginger Cookies
ROBYN Somers, NY 06-27-2009
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Sweet and Delish!
Rated: 5 stars out of 5

I just made these after making a few tweaks to the recipe, and I have to say that they came out delicious! I used a mixture... of dried blueberries/strawberries/cherries and I used a Lindt Coconut White Chcolate bar that I chopped up. I left out the ginger, and used oat bran instead of wheat germ. They are fabulous! I was supposed to bring them to a BBQ, but I'm thinking I might just pick up a dessert and keep these for myself!!!! :)Read more
recipe Blueberry and White Chocolate Chunk Ginger Cookies
Chelsea Davenport, IA 04-30-2009
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Yummy! (I did not use the ginger.)
Rated: 4 stars out of 5

I am not a big fan of ginger so I decided not to use it. The cookies were very good and I would definitely make them again... without the ginger. My husband loved them too! I think next time I will try cranberries or crasisns. Read more
recipe Blueberry and White Chocolate Chunk Ginger Cookies
Maddy San Francisco, CA 01-28-2009
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Could use less ginger
Rated: 4 stars out of 5

Overall, a delicious cookie recipe. Instead of using white chocolate chips, I used the semi-sweet kind instead. Also, I... thought the ginger amount in the recipe was a bit strong. I would definitely make this again next time, but would use less ginger. Read more