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.