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Ingredients

* 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)

Directions

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.

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.

Related recipes:

1. Bev’s Chocolate Chip Cookies
2. Raspberry-Chocolate Thumbprint Cookies
3. Peppermint Stick Hot Chocolate
4. Chewy Oatmeal Raisin Cookies
5. Frozen Bites Chocolate Banana