Technorati Profile
|
Blueberry White Chocolate Chunk Ginger
Mood:
Decadent
Cost:
Not so Cheap
Difficulty:
Easy
Rating:
XXXX |
|
 |
|
|
|
|
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
|
|
|
| |
|
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.
|
|
|
|
|
|
