Cranberry-Ginger Oatmeal Cookies
5
Points®
Total Time
29 min
Prep
15 min
Cook
9 min
Serves
28
Difficulty
Moderate
We’ve given oatmeal cookies a spicy, tart spin that’s reminiscent of the holiday season thanks to dried cranberries and crystalized ginger (sometimes called candied ginger). If you’re new to using crystalized ginger, you can find it at most supermarkets near other dried fruits or on the baking aisle. 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. Chopped dried cherries or apricots would be a delicious substitution. Store leftover cookies in an airtight container on your kitchen counter for up to 3 days.
Ingredients
Cooking spray
2 spray(s)
All-purpose flour
1 cup(s)
Ground ginger
¾ tsp
Baking soda
½ tsp
Baking powder
¼ tsp
Ground cinnamon
¼ tsp
Table salt
¼ tsp
Unsalted butter
¼ cup(s), at room temperature
Packed light brown sugar
¾ cup(s)
Egg
1 large egg(s)
Prune puree
¼ cup(s), or baby food
Vanilla extract
1 tsp
Uncooked quick oats
1 cup(s), or old-fashioned
Dried cranberries
¾ cup(s), chopped
Crystallized ginger
½ cup(s), chopped