These big drop cookies were among the 5 winners of Eating Well magazine's annual reader recipe competition.
Servings: 24 large cookies
- 1 cup flour
- 1/4 cup wheat germ
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 large egg
- 3/4 cup packed dark brown sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup oats, quick cooking or old-fashioned (not instant)
- 2 ounces white chocolate, coarsely chopped
- 1/3 cup dried blueberries
- 1/4 cup crystallized ginger, coarsely chopped
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line 2 large rimmed baking sheets with parchment paper.
In a medium bowl, combine the flour, wheat germ, baking soda, salt and ground ginger.
In a large bowl, whisk together the egg, brown sugar, oil and vanilla extract. Add the flour mixture and combine. Add the oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls, 1 1/2 inches apart, onto the baking sheets. Bake the cookies for 8 to 10 minutes or until puffed and barely golden around the edges, rotating the pans top to bottom and front to back halfway through. Cool on the baking sheets for 2 minutes; transfer to a wire rack to cool completely.
Cookies can be stored in an airtight container for up to 3 days or in the freezer, well wrapped, for up to 1 month.
Adapted from Eating Well magazine (December 2006).
Tested by Michael Taylor.
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