When it is chilly I like to bake cookies for my children to eat after school. Packed with oats and dried fruits (I leave out nuts due to allergies), these ginger and cranberry oatmeal cookies give them a bit of extra energy for the long dark afternoons when they are playing at home. I might also steal a couple myself to fuel the housework!
The smell of baking just makes the house feel like a home, don’t you think? Even if I’ve been busy all morning working at home, I can find five or ten minutes to mix up a few store-cupboard ingredients and make these cookies. I vary the dried fruit by what I have in the cupboards that particular week. In the summer I expect fresh blueberries and raspberries to feature in them too! With a few healthy swaps such as light spread instead of butter, I can still allow myself a cookie within my healthy eating plan too.
- 60 g muscovado sugar
- 120 g flora light/light sunflower spread
- 1 tsp vanilla extract
- 120 g plain flour
- 80 g porridge oats
- 0.5 tsp baking powder
- pinch of salt
- 10 g crystallised ginger chopped
- 20 g mixed peel
- 40 g dried cranberries
- 30 g currants or raisins, sultanas etc
Preheat the oven to 180 degrees fan.
Cream the sugar into the sunflower spread.
Then add the egg and vanilla extract and mix well.
Add the flour, oats, baking powder and salt and mix until combined.
Stir in the ginger, mixed peel, cranberries and currants until evenly distributed.
Line two baking trays with baking paper.
Form medium sized rounds using a spoon and press down lightly to flatten them.
Bake for 20-25 minutes until firm and golden brown.
Allow to cool on a rack.
This recipe makes 10 medium sized cookies.
Weightwatchers Smartpoints per cookie: 6
What kind of cookies do you like to bake? Check out my recipe index for loads more baking (and slow cooker) recipes!