These easy cookies are a real snap to make - just stir and bake.

Makes about 2 dozen cookies

ACTIVE TIME: 25 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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 blueberries (see Tip)
1/4 cup crystallized ginger, chopped (see Tip)

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. 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.
3. 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.

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.

1 Carbohydrate Serving

TIP: Tip: Dried cranberries or cherries will also work in place of blueberries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.

MAKE AHEAD TIP: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.

these were great! perfect texture - cripsy on the outside but soft and chewy on the inside. the ginger adds a nice tangy twist. i will probably make another batch tonight!

Anonymous, phoenix, az

These were great. The only reason that I didn't give them four stars was becuase the batter ended up being a little dry. I felt like I was missing a wet ingredient. However, the combination of flavors was fabulous. I especially liked the crystallized ginger and white chocolate.

Anonymous, Jackson, WY

Excellent! Made these for Thanksgiving Day. Chewy and moist. Great flavor combinations and the ginger added a nice "zing." Will definitely make these again.

Anonymous, Henrietta, TN

I'm glad it wasn't just me who had trouble with the dough! Despite finding it hard to work with, I have made three batches of these cookies! The first I cooked twice as long as directed because I was confused about turning the pans in the oven. But my son and his girlfriend loved that batch -- they were crunchy. The second batch I made to see if we liked them baked correctly, and we did. The third batch I brought to work for a "cookie taste testing" event and this cookie was the winner! I think people liked the flavor combination. Probably not a recipe I'll add to my list of "keepers" for Christmas, however.

Anonymous, Green Bay, WI

I am an experienced baker and followed the recipe exactly, but ended up with cookie "dough" that was more the consistently of granola. It wouldn't stick together even when I tried to crush it together in my hand.(Impossible to "drop" it on the cookie sheet.) Like someone else, I also wondered if there was some missing ingredient. I baked a few "crushed" morsels, but decided that was too time consuming to bother with. So, I added a little orange juice to the dough and baked the rest as bar cookies in a square pan. They were okay, but not very pretty; I drizzled a little white icing on top to spruce them up. Not a recipe I will try again, and pretty expensive for a failure.

Anonymous, Fort Wayne, IN

Too dry! I think a little yogurt or even an extra egg may help bind the dough. Not sure I want to waste the ingredients though and may try adapting the ginger and blueberry idea to a recipe I know that works.

Anonymous, East Jordan, MI

True, the dough is crumbly, but it was workable. The taste, however, was out of this world. I didn't necessarily end up with 'flat' cookies, more mounded but they actually browned better for me than other cookies I have baked.

Bruce, Novato, CA

These cookies are a snap to bake and so delicious that it's hard to stop eating at just one.

Anonymous, Bellingham, WA

Soo awesome! i substituted some of the oil with apple sauce and turned out great! Loved by all.

Anonymous, Santa Cruz, CA

I prepared the recipe as written, but added 1/4 cup chopped almonds to the mix. Delicious!

Anonymous, Boulder, CO

I made these last night and they were quite tasty. I used whole wheat pastry flour in place of the all purpose flour, I used 2 eggs worth of egg beaters, and I used dark chocolate chunks instead of white. They were very tasty and the batter was not dry at all (Probably because i added more egg and oil). The result had a more cakey texture but it was still soft and delightful. yummy and VERY healthy (especially with my adjustments!)

Anonymous, Gunnison, CO

I made these last night and they were quite tasty. I used whole wheat pastry flour in place of the all purpose flour, I used 2 eggs worth of egg beaters, and I used dark chocolate chunks instead of white. They were very tasty and the batter was not dry at all (Probably because i added more egg and oil). The result had a more cakey texture but it was still soft and delightful. yummy and VERY healthy (especially with my adjustments!)

Anonymous, Gunnison, CO

I absolutely love these cookies! The flavor combination is heavenly and the texture is perfect for a cookie - crusty surface and chewy center. I make these for gifts and get rave reviews. Bonus: I enjoy that I give heart healthy cookies! I am going to try different flavors next time with some nuts.

Angie, Soldotna, AK