RECIPES: Cranberry-Ginger Oatmeal Cookies

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Ingredients:

  • 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

 

Instructions:

  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