White Chocolate Cherry Ginger Cookies Recipe

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 cherries (see Tip)
• 1/4 cup crystallized ginger, chopped (see Tip)
• TIP: Dried cranberries or blueberries will also work in place of cherries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of supermarkets and natural-foods stores.

Instructions

1. Position racks in upper and lower thirds of oven; preheat to 375°F.
2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl.
3. Whisk egg, brown sugar, oil and vanilla in a large bowl.
4. Add the dry ingredients to the wet ingredients; stir to combine.
5. Add oats, chocolate, cherries and crystallized ginger; stir just to combine.
6. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 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, 8 to 10 minutes.
8. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
9. NUTRITION INFORMATION: Per cookie: 115 calories; 4 g fat (1 g sat, 2 g mono); 9 mg cholesterol; 17 g carbohydrate; 2 g protein; 1 g fiber; 84 mg sodium; 38 mg potassium.
10. 1 Carbohydrate Serving
11. MAKE AHEAD TIP: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.