Photo of Cranberry-Ginger Oatmeal Cookies by WW

Cranberry-Ginger Oatmeal Cookies

Points® value
Total Time
29 min
15 min
9 min
These sweet cookies have a wonderfully chewy, tender texture from pureed baby food! Keep a few jars of pureed prunes in your pantry to add sweet, tart moisture to gingerbread, muffins or scones, too.


Olive oil cooking spray

2 spray(s)

All-purpose flour

1 cup(s)

Ground ginger

¾ tsp(s)

Baking soda

½ tsp(s)

Baking powder

¼ tsp(s)

Ground cinnamon

¼ tsp(s)

Table salt

¼ tsp(s)

Unsalted butter

¼ cup(s), at room temperature

Packed light brown sugar

¾ cup(s)

Raw egg

1 large

Prune puree

¼ cup(s)

Vanilla extract

1 tsp(s)

Uncooked quick oats

1 cup(s)

Dried cranberries

¾ cup(s), chopped

Crystallized ginger

½ cup(s), chopped


  1. Preheat oven to 375°F. Coat 2 large baking sheets with cooking spray.
  2. In a small bowl, whisk together flour, ginger, baking soda, baking powder, cinnamon, and salt.
  3. In a large bowl, beat together butter and sugar until fluffy and creamy; stir in egg, prune puree, and vanilla extract until combined.
  4. Add dry ingredients to wet ingredients in two additions, mixing by hand in between additions; fold in oats, cranberries and ginger.
  5. Use a 1 tablespoon measure to scoop out dough into 28 even-sized balls; set a few inches apart on prepared baking sheets Bake until lightly browned, 8 to 9 minutes. Cool on baking sheets. Yields 1 cookie per serving.


Chopped dried cherries or apricots would be a delicious substitution in these scone-like cookies.