Blueberry and White Chocolate Chunk Ginger Cookies 24.000

Renee Comet for The Washington Post

Holiday Cookies 2006 Dec 13, 2006

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.

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Recipe Source

Adapted from Eating Well magazine (December 2006).

Tested by Michael Taylor.

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