Photo of Cranberry-Ginger Oatmeal Cookies by WW

Cranberry-Ginger Oatmeal Cookies

Total Time
29 min
15 min
9 min
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.


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)


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


  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.