Try this BLUEBERRY AND WHITE CHOCOLATE CHUNK GINGER COOKIES recipe, or contribute your own.
Suggest a better description1. 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. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine.
3. 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.
4. 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.
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Serving Size: 1 Recipe (468g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2048 | ||
Calories from Fat: 1623 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 180.3g | 240 % | |
Saturated Fat 66.8g | 334 % | |
Monounsaturated Fat 75.6g | ||
Polyunsanturated Fat 28.5g | ||
Cholesterol 455.5mg | 140 % | |
Sodium 727.8mg | 25 % | |
Potassium 685.5mg | 18 % | |
Total Carbohydrate 86.2g | 25 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 72.2g | ||
Protein 28.2g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2048
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