These easy cookies are a real snap to make - just stir and bake.
|Prep Time:||25 minutes|
|Ready in:||35 minutes|
|Yield:||about 2 dozen cookies|
|Ease of Prep:||Easy|
|1 cup all-purpose 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 , chopped|
|1/3 cup dried blueberries (see Tip)|
|1/4 cup crystallized ginger , chopped (see Tip)|
- 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.
Store in an airtight container for up to 3 days or in the freezer for up to 1 month.
Tip: 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.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy.
|Servings Per Recipe: 24|
|Amount Per cookie|
|Calories:||115 cal||Carbohydrate Servings:||1|
|Carbohydrates:||17 g||Dietary Fiber:||1 g||Cholesterol:||9 mg|
|Fat:||4 g||Sodium:||84 mg||Saturated Fat:||1 g|
|Protein:||2 g||Potassium:||38 mg||Monounsaturated Fat:||2 g|