Blueberry & Chocolate Chunk Ginger Cookies

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 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 dark brown sugar, packed
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup quick-cooking oats (not instant) or 1/2 cup old fashioned oats (not instant)
• 2 ounces chocolate, chopped
• 1/3 cup dried blueberries (see tip)
• 1/4 cup crystallized ginger, chopped (see tip)

Recipe

• 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.
• 5 add oats, chocolate, blueberries and crystallized ginger; stir just to combine.
• 6 drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
• 7 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.
• 8 cool on the pans for 2 minutes; transfer to a wire rack to cool completely.