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RECIPES: Cranberry-Ginger Oatmeal Cookies

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  • 1 c all-purpose flour
  • ¾ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¼ c unsalted butter, at room temperature
  • ¾ c packed light brown sugar
  • 1 large egg
  • ¼ c prune puree (use baby food for ease)
  • 1 tsp vanilla extract
  • 1 c uncooked quick oats
  • ¾ c dried cranberries, chopped
  • ½ c crystallized ginger, chopped



  1. Preheat oven to 375 degrees F. Coat 2 large baking sheets with cooking spray.
  1. In a small bowl, combine flour, ginger, cinnamon, baking soda, baking powder and salt.
  1. In a large bowl, beat together butter and sugar until fluffy and creamy; stir in egg, prune puree and vanilla extract until combined.
  1. Add dry ingredients to wet ingredients in two additions, mixing by hand in between; fold in oats, cranberries and ginger.
  1. Drop the dough by tablespoons onto baking sheets, making 28 cookies; set a few inches apart. Bake until lightly browned, 8-9 minutes.  Cool on baking sheets.


Per serving (1 cookie): 87 cal, 2 g total fat, 1 g sat fat, 53 mg sod, 16 g total carb, 10 g sugar, 1 g fib, 1 g prot. PPV: 2

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