Best Cranberry Ginger Oatmeal Cookies Recipes

Cranberry Walnut Oatmeal Cookies With Ginger image

Provided by Briar Rose

Time 53m

Yield 3 dozen, 20 serving(s)

Number Of Ingredients 15

Steps:

1. Heat Oven to 350.
2. Mix all ingredients except oats, flour and raisins in large bowl. Stir in oats, flour, nuts and cranberries.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 257.7, Fat 14.9, SaturatedFat 4.8, Cholesterol 33.4, Sodium 182.7, Carbohydrate 28.3, Fiber 2, Sugar 14.3, Protein 4.2

CRANBERRY GINGER OATMEAL COOKIES image

Yield 2 dozen

Number Of Ingredients 14

1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 tsp vanilla
1/2 cup flour
1/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp powdered ginger
1/4 tsp salt
2 tbsp crystallized ginger, finely chopped
1 1/2 cups uncooked oats
1/2 cup dried cranberries
1/2 cup pecans, chopped

Steps:

Cream softened butter with brown and white sugars. Beat in egg and vanilla. Mix in dry ingredients. With a wooden spoon, stir in crystallized ginger, oats, cranberries and pecans. Drop rounded tablespoonfuls onto a cookie sheet and bake in a 350 degree oven for about 15 minutes, or until lightly browned.

CRANBERRY-GINGER OATMEAL COOKIES image

Yield 28 cookies

Number Of Ingredients 15

2 spray(s) cooking spray
1 cup(s) all-purpose flour
3/4 tsp ground ginger
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp table salt
1/4 cup(s) unsalted butter, at room temperature
3/4 cup(s) packed light brown sugar
1 large egg(s)
1/4 cup(s) prune puree, use baby food for ease
1 tsp vanilla extract
1 cup(s) uncooked quick oats
3/4 cup(s) dried cranberries, chopped
1/2 cup(s) crystallized ginger, chopped

Steps:

Preheat oven to 375°F. Coat 2 large baking sheets with cooking spray. In a small bowl, combine flour, ginger, baking soda, baking powder, cinnamon and salt. In a 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 additions; fold in oats, cranberries and ginger. Use a 1 tablespoon measure to scoop out dough into 28 even-sized balls; set a few inches apart on prepared baking sheets Bake until lightly browned, 8 to 9 minutes. Cool on baking sheets. Yields 1 cookie per serving.