Dessert

Blueberry and White Chocolate Chunk Ginger Cookies is for Dessert.

Blueberry and White Chocolate Chunk Ginger Cookies takes 25 minutes to prepare.

Blueberry and White Chocolate Chunk Ginger Cookies takes 8 minutes to cook.

Blueberry and White Chocolate Chunk Ginger Cookies makes 16 servings.

The ingredients for Blueberry and White Chocolate Chunk Ginger Cookies are:

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)

Here is how you make Blueberry and White Chocolate Chunk Ginger Cookies:

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. 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. Serving Size: 16 cookies per batch; 8 cookies per panNumber of Servings: 16Recipe submitted by SparkPeople user MARIKATEM.

The nutritional information for Blueberry and White Chocolate Chunk Ginger Cookies is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 164.0

• Total Fat: 6.1 g
• Cholesterol: 11.9 mg
• Sodium: 124.1 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 1.1 g
• Protein: 2.1 g