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Blueberry White Chocolate Chunk Ginger

Mood: Decadent

Cost: Not so Cheap

Difficulty: Easy

Rating: XXXX
The Tease
The flavor of the blueberries, ginger, and white chocolate match perfectly. This recipe is from Eating Well magazine.


• 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

• Whisk

• Small bowl

• Large bowl

• 2 ungreased cookie sheets

• Tablespoons

• Measuring cups and spoons

Preparation (Do it!)
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.

3. Whisk egg, brown sugar, oil and vanilla in a large bowl.

4. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine.

5. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.

5. 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.


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