Blueberry & Chocolate Chips Ginger Cookies
Submitted by happyzhangbo
Chewy oat cookies loaded with dried blueberries, white chocolate chips, and crystallized ginger, plus wheat germ for a wholesome twist. Puffy, golden-edged, and baked in under 10 minutes for a cookie that’s equal parts treat and fuel.
YIELD
24 servingsPREP
10 minCOOK
10 minREADY
36 minThese cookies throw together some unexpected ingredients and somehow it all just works.
Dried blueberries bring a sweet-tart chewiness. White chocolate chips melt into creamy pockets. Crystallized ginger hits with that spicy, candied bite. And wheat germ and oats give the whole thing a hearty, almost nutty backbone.
They bake up puffy and golden around the edges in about 9 minutes flat.
This is the cookie you want in the jar when you need something that feels a little indulgent but isn’t entirely reckless.
Variations
- Swap the dried blueberries for dried cranberries or chopped dried cherries for a different tart note.
- Use whole wheat pastry flour for even more nuttiness, or go half and half with all-purpose.
- Sub dark chocolate chips for the white chocolate if you want a more bittersweet contrast with the ginger.
Kitchen Tips
- Don’t overbake these. Pull them when they’re barely golden at the edges. They firm up as they cool on the pan.
- Chop the crystallized ginger into small pieces so you get a little zing in every bite instead of one overwhelming chunk.
- Rotate the baking sheets halfway through for even browning, especially if your oven has hot spots.
Ingredients
Directions
Position racks in upper and lower thirds of oven, preheat to 375°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.
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