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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, by , is from The Murray's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Murray
Added: Monday, November 25, 2013

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 375F.
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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