Vanishing Blueberry Ginger White Chocolate Cookies

Vanishing Blueberry Ginger White Chocolate Cookies

This is one of those recipes I've made so many times I've got it memorized by heart!  They're ALWAYS a huge hit! 

(Even the time during a power outage when I accidentally used corn starch instead of baking soda & they baked up into little rocks!  My guests were walking away with napkins full of them saying things like, "Oh no, I LOVE really crunchy cookies..." I just thought to myself - thank goodness!)  

In all seriousness though, Dried Blueberry Ginger White Chocolate Chunk Cookies are easy-peasy to make and take no time at all.  However, consider yourself warned; you'll forever be receiving requests for these after you've made them just once!

Recipe for Blueberry Ginger White Chocolate Cookies

 (Makes 2 Dozen)

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup wheat germ
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground ginger
• 1 large egg
• 3/4 cup packed dark brown sugar
• 1/3 cup canola oil
• 1 1/2 teaspoons vanilla extract
• 1/2 cup thick, old fashioned oats (NOT instant!)
• 2 ounces best quality white chocolate, chopped (I like Green & Black's)
• 1/3 cup dried blueberries (Not the tiny wild kind, they need to be the larger traditional size for the right mouth feel- I buy mine from www.Oh Nuts.com)
• 1/4 cup Crystalized Ginger, evenly chopped (I buy the kind that comes in 1/2" cubes & quarter the cubes into aproximately 1/4" cubed pieces)

Method:

1. Preheat oven to 375°F.
2. Whisk the flour, wheat germ, baking soda, salt and ground ginger together in a medium bowl.  
3. Whisk egg, brown sugar, oil and vanilla in a larger bowl.  
4. Gently add the dry ingredients into the wet ingredients using a spatula stirring until combined.  
5. Add oats, chocolate, blueberries and crystallized ginger; stirring just till combined. 
6. Arrange dough in rounded tablespoonfuls onto 2 ungreased cookie sheets (12 balls per sheet).  
7. Bake until puffed and golden around the edges, approximately 8 (softer cookies) to 10 (crispier cookies) minutes.
8. I'd tell you to allow them to cool for a couple minutes on the cookie sheets then transfer to wire racks to cool completely...but by this point everyone will have convened to the kitchen and be eating them HOT! Right out of the oven!

Adapted from recipe created by Anna Ginsberg

How many hours did your cookies last?  Do share!

Vanishing Blueberry Ginger White Chocolate Cookies ~ this batch of FOUR DOZEN was gone in a weekend!