Cranberry-Ginger Oatmeal Cookies
4
Points®
Total time: 29 min • Prep: 15 min • Cook: 9 min • Serves: 28 • Difficulty: Easy
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.
Ingredients
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)
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)
Crystallized ginger
½ cup(s)
Instructions
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.
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