Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/4 cup wheat germ

  3. 1/2 teaspoon baking soda

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon ground ginger

  6. 1 large egg

  7. 3/4 cup packed dark brown sugar

  8. 1/3 cup canola oil

  9. 1 teaspoon vanilla extract

  10. 1/2 cup oats, quick-cooking or old-fashioned (not instant)

  11. 2 ounces white chocolate, chopped

  12. 1/3 cup dried blueberries, (see Tip)

  13. 1/4 cup crystallized ginger, chopped (see Tip)

Instructions Jump to Ingredients ↑

  1. 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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