Blueberry and White Chocolate Chunk Ginger Cookies

recipe courtesy Eating Well Magazine

recipe author Anna Ginsberg

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

1. Position racks in upper and lower thirds of oven; preheat to 375ºF.

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 in the pans for 2 minutes; transfer to a wire rack to cool completely.

Makes about 2 dozen cookies.