Blueberry and Chocolate Chips Ginger Cookies
or whole wheat pastry flour, or half of each flour
rolled or quick-cooking
white chocolate chips
or chunk, chopped
dried, or dried cranberries, cherries, chopped
Position racks in upper and lower thirds of oven, preheat to 375Â°F.
Add flour, wheat germ, baking soda, salt and ground ginger in a small bowl, and whisk until well mixed.
Add egg, brown sugar, oil and vanilla in a large bowl, and whisk until well blended.
Add the dry ingredients to the wet ingredients, stir to combine.
Stir in oats, chocolate, blueberries and crystallized ginger until combine.
Drop by rounded tablespoonfuls onto 2 nonstick baking sheets, about 1½ 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, about 9 minutes.
Cool on the pans for about 5 minutes, remove from the baking sheets and transfer to a wire rack to cool completely.
Store at an air-tight container.