Cranberry-Ginger Oatmeal Cookies are my contribution to the Fill The Cookie Jar Facebook group. Our theme this month is Thanksgiving. When I think of Thanksgiving, I think of family dinners around the dining room table. Of course, the great food was the star.
My Father was always the cook for Thanksgiving dinner. We had turkey and dressing, mashed potatoes, a veggie, fruit salad and jellied cranberry sauce. I know, I know, the cranberry sauce brings to mind that jellied blob that sat on a plate. Not necessarily the best looking stuff in the world!
My Father and I loved cranberry sauce! We were the only two that did. I still love that blob of goodness (I am the only one in the family in this house!) So, when I thought of what kind of cookies I would make that made me think of Thanksgiving, I thought of these Cranberry-Ginger Oatmeal Cookies.
- 1 cup all purpose flour
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/4 cup prune puree (use baby food)
- 1 teaspoon vanilla extract
- 1 cup cooked quick oats
- 3/4 cup dried cranberries, chopped
- 1/2 cup crystallized ginger, chopped
- Preheat oven to 375 degrees F. Coat 2 large baking sheets with cooking spray.
- In a small bowl, combine flour, ginger, cinnamon, baking soda, baking powder and salt. Stir to combine.
- In an large bowl, beat together butter and sugar until fluffy and creamy; stir in egg, prune puree and vanilla extract until combined.
- Add dry ingredients to wet ingredients in two additions, mixing by hand in between; fold in oats, cranberries and ginger.
- 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 sheet.
- If you are a Weight Watcher's follower - these cookies have 2 points each.
To me, these cookies are the perfect treat no matter what time of the year you have them. Guess what? They are healthy also! The amount of sugar and fat is reduced by using pureed prunes.
Latest posts by Cynthia (see all)
- Roasted Sweet Potatoes and Apples #AppleWeek - September 29, 2017
- Easy Fried Apples #AppleWeek - September 27, 2017
- Nutmeg-Apple Conserve, a canning recipe #AppleWeek - September 26, 2017