WHITE CHOCOLATE BLUEBERRY COOKIES RECIPES

Steps:

• Position racks in upper and lower thirds of oven; preheat to 375 degrees F.
• 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.
• 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.

Steps:

• Before baking, preheat oven to 400 degrees F.
• Whisk together the flour, baking powder and salt in a medium sized bowl.
• Heat berries in the microwave at 30 second intervals stirring after each interval for 1-2 minutes until berries are soft and liquifying. Or place in a small pan on the stove and heat over medium heat for 3-5 minutes.
• In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Beat in blueberries at high speed. The high speed in necessary to incorporate the berries with the butter mixture, if it is separating increase the speed.
• Mix in the dry ingredients until combined.
• Fold in the white chocolate chips.
• Place the batter in the freezer for about 30 min, or the fridge for about an hour.
• Shape into 12 balls or scoop with a dough scoop and place on a baking sheet. 
• Bake for 10-13 minutes until slightly golden brown around the edges. 
• Remove from the oven and cool on the baking sheet for 5-10 minutes before removing to a cooling rack to cool completely.
• Store in an air tight container for up to 3 days.