Today’s One Bowl Ginger, Blueberry, White Chocolate Chunk Oatmeal Cookies are on the healthy side. They taste good too, and even won a prize in one of Eating Well Magazine’s holiday cookie contests! I’ve played with the recipe over the years and have streamlined it a bit. These days, I make the cookies in one bowl.
Ginger, Blueberry, White Chocolate Chunk Oatmeal Cookies
MAKES 20 COOKIES
1/3 cup vegetable oil
1 teaspoon vanilla
3/4 cup brown sugar, packed (I use dark)
1/2 teaspoon each — baking soda and salt
1/4 cup wheat germ
1/4 teaspoon ground ginger
1 cup all-purpose flour
1/2 cup oats, quick cooking or old fashioned, not instant
2 ounces white chocolate, chopped
1/3 cup dried blueberries
1/4 cup crystallized ginger
Preheat oven to 375 degrees F.
Whisk together oil, egg, vanilla and brown sugar. Stir in salt, baking soda, wheat germ and ground ginger. Add flour and stir until blended. Stir in oats, white chocolate, berries and ginger. Drop by rounded teaspoonfuls onto cookie sheets. Bake for 8-10 minutes. Transfer to a wire rack to cool
I just wanted to let you know that I veganized this recipe with great success! I’ve only recently ventured into vegan baking because of a friend. I substituted a flaxseed-water slurry in place of the egg, omitted the white chocolate chips and it tasted as good as the non vegan version. Thanks!
Question – Hope you still read yesterdays posts comments…
Do you usually use dark brown sugar in your cookies? (i.e. chocolate chip)
Just curious. When I make blondies, I like to use dark, as it gives them a richer flavor with the chocolate chips…especially dark chocolate…
Love your recipes and site! I am amazed you can keep up with it… I would love to…but…(three kids, a husband, a full time job and a house…) Way to go!
Thanks Anna, you’re the best!
These look delicious, love that white chunk chocolate.
Like the sound ofthese ‘healthy cookies!! – makes you feel so much better about eating them!
The verdict is in…..my batch of The New York Times cookies came out of my oven last night…WOW, really great texture, taste, and appearance. Several neighbors had dropped over and everyone got warm HUGE 3 1/2 ounce cookies to sample. Rave reviews all around…thanks for leading us into “temptation” once again;-) lol
Ouh these look really good!
I’ll have to try them sometime!
They interviewed the author of the Times cookie article on July 10th on my local talk radio station program “Food Talk”
He said he gained weight researching the article, but it was worth it! Your cookies look like they’d be fantastic with any dried fruit or even toffee chips–I love ginger!
Katrina, I don’t have a favorite muffin. I jump from muffin to muffin.
I’ve added a One Bowl category.
Cathy - www.wheresmydamnanswer.com
I am a 1 bowl girl as well – If you put that category on your search bar you will have me as a loyal follower as well. These look great – do you ship??? 🙂
Delicious AND healthy?? Score!!
I adore cristalized ginger! And of course you’ve used my favourite expression,”one bowl”! You should get a One Bowl category on your search bar on the left. You know, just for me…
They look delicious to me! So do your hermits below!
I do have dried cranberries. Maybe I’ll try that. I have a white choc. bar, which I don’t very often have, so maybe I’ll try these tomorrow. About to make another 1/2 batch of the NY Times cookies to share with some visiting company. Gotta get the dough a chillin’.
My husband only likes blueberries in a good muffin. Guess I’ll try those for the a.m.
Do you have a favorite muffin recipe? I know you have some on your site, I haven’t been able to sit down and hunt through them yet.
Katrina, I always use dried fruit. Do you have any dried cranberries?
Woah yum check out those cookies!
These looks really good and I love that they are healthy. I don’t have dried blueberries right now but actually have some fresh ones I’ve been wondering what to do with. Do you think they would be too wet and be mushy or make the cookie too moist?