Cranberry Ginger Oatmeal Cookies 4

Simple drop cookies. No rolling or cutting required.

I first discovered this recipe for Cranberry Ginger Oatmeal Cookies in the Nov/Dec 2014 Issue of Weight Watchers Magazine and have been baking them every December since. I love oatmeal cookies in all their variations and this one is no exception. Packed with chopped dried cranberries and crystallized ginger they bake up moist, sweet and chewy with a delightful spiciness, perfect for the holidays.

Cranberry Ginger Oatmeal Cookie Recipe Notes

These Cranberry Ginger Oatmeal Cookies are simple drop cookies. No rolling or cutting required. Lower in fat, a portion of the butter is replaced with pureed prune baby food. Applesauce or apple butter would make a fine substitute for the prune puree.

The recipe also calls for crystallized ginger, which I find at Trader Joe’s shelved with the nuts and dried fruit. For a less spicy cookie, use less than the 1/2 cup specified.

Bake the cookies less long and they turn out moist and chewy; longer and they become more scone like; less moist, but still chewy.

I hope you find them as delightful as I do.

Healthy recipe

Cranberry Ginger Oatmeal Cookies

Cranberry Ginger Oatmeal Cookies

Servings: 28

Serving Size: 1 cookie

Freestyle SmartPoints: 4


  • 1  cup all-purpose flour
  • 3/4  teaspoon ground ginger
  • 1/4  teaspoon ground cinnamon
  • 1/2  teaspoon baking soda
  • 1/4  teaspoon baking powder
  • 1/4  teaspoon salt
  • 1/4  cup unsalted butter at room temperature
  • 3/4  cup packed brown sugar
  • 1  large egg
  • 1/4  cup baby food prune puree
  • 1  teaspoon vanilla extract
  • 1  cup uncooked oats, quick or old-fashioned
  • 3/4  cup dried cranberries, chopped
  • 1/2  cup crystallized ginger, chopped


  1. Heat the oven to 375 degrees. Coat 2 large baking sheets with cooking spray (I use silicone liners instead.)
  2. In a small bowl, whisk together the flour, ginger, cinnamon, baking soda, baking powder and salt until well combined.
  3. In a large bowl, beat together the butter and sugar with an electric mixer until light fluffy. Stir in the egg, prune puree and vanilla until well blended.
  4. Add the flour mixture to the butter mixture, a little at a time, stirring until just combined. Then stir in the oats, cranberries and ginger, just until mixed in.
  5. Drop the dough by tablespoonfuls, onto the baking sheets, spaced at least 2 inches apart. (You should end up with 28 cookies.)
  6. Bake until lightly browned, 8 to 10 minutes. Remove from the oven and cool on the baking sheets.

Martha McKinnon is a lifetime WW member committed to balancing her love of food and desire to stay slim while savoring life. Her blog,, is a popular resource for easy healthy recipes, success stories and weight loss tips to help you eat great and lose weight. A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you'll find her helping beginners over the age of 50 discover the powerful benefits of yoga.