Sometimes, I just get tired of all the standard cookie recipes out there. From peanut butter to sugar, they get boring. I was overjoyed to find this blueberry white chocolate ginger cookie recipe because it was a new variety for me.
Check out what my pals over at Group Recipes had to say about this recipe:
” This recipe is a very creative spin on everyday cookies. The flavor of the blueberries, ginger, and white chocolate match perfectly. “
It’s true, the flavors in these cookies do match perfectly. Each one complements the other and I really like that. I was worried that the ginger might be a tad overpowering but it truly is not. These turned out a great hit at our house and I have a feeling I’m going to have to bake another batch soon!
Ingredients
1 cup Gold Medal all-purpose flour
1/4 cup wheat germ
1/2 teaspoon Clabber Girl baking soda
1/2 teaspoon Morton salt
1/4 teaspoon McCormick ground ginger
1 large Eggland’s Best egg
3/4 cup packed Domino dark brown sugar
1/3 cup Wesson canola oil
1 teaspoon McCormick vanilla extract
1/2 cup Quaker oats, quick-cooking or old-fashioned (not instant)
2 ounces Baker’s white chocolate, chopped
1/3 cup dried blueberries
1/4 cup crystallized ginger, chopped
Instructions
Position racks in upper and lower thirds of oven; preheat to 375°F.
Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 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, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
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Quick Tip: Feel free to use fresh or dried blueberries in this recipe.
Thank you to Group Recipes for this great recipe.
