Blueberry and Chocolate Chips Ginger Cookies

• 1 cup flour, all-purpose or whole wheat pastry flour, or half of each flour
• 5 tablespoons wheat germ
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ginger ground
• 1 large eggs
• 3/4 cup brown sugar packed
• 13 cup canola oil
• 1 1/2 teaspoon vanilla extract
• 1/2 cup rolled oats rolled or quick-cooking
• 2 ounces white chocolate chips or chunk, chopped
• 13 cup blueberries dried, or dried cranberries, cherries, chopped
• 4 tablespoons ginger crystallized, chopped

1. Position racks in upper and lower thirds of oven, preheat to 375AF.
2. Add flour, wheat germ, baking soda, salt and ground ginger in a small bowl, and whisk until well mixed.
3. Add egg, brown sugar, oil and vanilla in a large bowl, and whisk until well blended.
4. Add the dry ingredients to the wet ingredients, stir to combine.
5. Stir in oats, chocolate, blueberries and crystallized ginger until combine.
6. Drop by rounded tablespoonfuls onto 2 nonstick baking sheets, about 1 1/2 inches apart.
7. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, about 9 minutes.
8. Cool on the pans for about 5 minutes, remove from the baking sheets and transfer to a wire rack to cool completely.
9. Store at an air-tight container.

flour, germ, baking soda, salt, ginger ground, eggs, brown sugar, canola oil, vanilla, rolled oats, chocolate chips, blueberries, ginger

Taken from recipeland.com/recipe/v/blueberry-chocolate-chips-ginge-51709 (may not work)