White Chocolate, Blueberry, And Ginger Cookies

Ingredients
1 cup Gold Medal all-purpose flour
1/4 cup wheat germ
1/2 teaspoon Clabber Girl baking soda
1/2 teaspoon Morton salt
1/4 teaspoon McCormick ground ginger
1 large Eggland’s Best egg
3/4 cup packed Domino dark brown sugar
1/3 cup Wesson canola oil
1 teaspoon McCormick vanilla extract
1/2 cup Quaker oats, quick-cooking or old-fashioned (not instant)
2 ounces Baker’s white chocolate, chopped
1/3 cup dried blueberries
1/4 cup crystallized ginger, chopped

Instructions
Position racks in upper and lower thirds of oven; preheat to 375°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.

From: http://www.grouprecipes.com/663/blueberry-white-chocolate-chunk-gingner-cookies.html