Blueberry & White Chocolate Chunk Ginger Cookies

Preparation

1. Position racks in upper and lower thirds of oven; preheat to 375 degrees F.
2. 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.
3. 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.
4. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8-10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.

Tips

Dried cranberries or cherries will also work in place of blueberries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.

Per cookie: 115 calories; 4 g fat (1 g saturated fat, 2 g mono unsaturated fat); 9 mg cholesterol; 18 g carbohydrates; 2 g protein; 1 g fiber; 83 mg sodium; 23 mg potassium

1 Carbohydrate Servings

Exchanges: 1/2 other carbohydrate, 1 fat

Contributed by: EatingWell.com