Cranberry-Ginger Oatmeal Cookies
4
Points®
Total time: 29 min • Prep: 15 min • Cook: 9 min • Serves: 28 • Difficulty: Easy
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
0.75 tsp
Baking soda
0.5 tsp
Baking powder
0.25 tsp
Ground cinnamon
0.25 tsp
Table salt
0.25 tsp
Unsalted butter
0.25 cup(s)
Packed light brown sugar
0.75 cup(s)
Egg
1 large egg(s)
Prune puree
0.25 cup(s)
Vanilla extract
1 tsp
Uncooked quick oats
1 cup(s)
Dried cranberries
0.75 cup(s)
Crystallized ginger
0.5 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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