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Blueberry and White Chocolate Chunk Ginger Cookies Recipe

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This recipe for Blueberry and White Chocolate Chunk Ginger Cookies is from The Murray's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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,
1/4 cup crystallized ginger, chopped
Directions:
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.
Number Of Servings:
Number Of Servings:
around 2 dozen
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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