CRANBERRY-GINGER OATMEAL COOKIES

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.