Blueberry & White Chocolate Chunk Ginger Cookies

• 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)

1. 1. Position racks in upper and lower thirds of oven; preheat to 375u0b0F.
2. 2. 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.
3. 3. 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.

flour, baking soda, salt, ground ginger, egg, brown sugar, canola oil, vanilla, oats, white chocolate, blueberries, crystallized ginger

Taken from www.epicurious.com/recipes/member/views/blueberry-white-chocolate-chunk-ginger-cookies-1253298 (may not work)