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    Home » Biscuits » Ginger Oat Cookies with Cranberries

    Published on Jan 10, 2017. Modified on Nov 12, 2021 by bakingqueen74. This post may contain affiliate links. 11 Comments

    Ginger Oat Cookies with Cranberries

    82 shares
    • 11
    Jump to Recipe

    When it is chilly I like to bake biscuits or cookies for my children to eat after school. Packed with oats and dried fruits (I usually leave out nuts due to allergies and because we don’t like nuts much), these ginger oat biscuits or 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!

    Ginger and Cranberry Oatmeal Cookies

    Jump to:
    • Homely baking
    • Ingredients
    • Step by step
    • Variations
    • More recipes
    • Recipe
    • Reviews

    Homely baking

    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 a batch of these ginger oat cookies.

    I often vary the dried fruit by what I have in the cupboards that particular week. In the summer I expect fresh blueberries and raspberries might feature in them too! With a few healthy swaps such as light spread instead of butter, I can still allow myself a biscuit within my healthy eating plan too.

    Ginger and Cranberry Oatmeal Cookies

    Oat and ginger cookies are a real favourite in my house, they are easy to bake and nutritious. Adding a burst of spice from crystallised ginger makes them excellent for the winter months. 

    Ingredients

    Grab the list of ingredients here for your shopping list. Quantities are in the recipe card below.

    • light muscovado sugar
    • sunflower spread (I use the light version)
    • vanilla extract
    • plain flour
    • porridge oats
    • baking powder
    • pinch of salt
    • crystallised ginger
    • mixed peel
    • dried cranberries
    • currants or raisins, sultanas etc

    Step by step

    1. Preheat the oven to 180 degrees C (fan).
    2. Cream the sugar into the sunflower spread.
    3. Then add the egg and vanilla extract and mix well.
    4. Add the flour, oats, baking powder and salt and mix until combined.
    5. Stir in the crystallised ginger, mixed peel, cranberries and currants until evenly distributed.
    6. Line two baking trays with baking paper.
    7. Form medium sized rounds using a spoon and press down lightly to flatten them. 
    8. Bake for 20-25 minutes until firm and golden brown.
    9. Allow to cool on a rack.

    Variations

    These cookies are so easy to adapt. Switch the dried cranberries for chopped dried apricots, throw in a handful of chopped almonds or hazelnuts if you like. Dried fruit, nuts, seeds or chocolate chips are all perfect partners for cookies, so you can make different oat cookies each week.

    Ginger and Cranberry Oatmeal Cookies

    More recipes

    What kind of biscuits do you like to bake? Check out my archives for loads more baking (and slow cooker cookie) recipes!

    If you are a fan of ginger, you might also like:

    • ginger crackle cookies
    • ginger loaf cakes
    • slow cooker sticky ginger cake

     

    Pin these ginger oat biscuit/cookies for later!

    Ginger and Cranberry Oatmeal Cookies

    Recipe

    Ginger and Cranberry Oatmeal Cookies

    Ginger Oat Cookies with Cranberries

    Oat biscuits/cookies with crystallised ginger and dried cranberries which smell wonderful as they bake and are ideal for snacking on anytime in the autumn and winter
    5 from 3 votes
    Print Rate Save Saved!
    Course: Snack
    Cuisine: British
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12
    Calories: 179kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 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
    UK Measurements - US Measurements

    Instructions 

    • 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.

    Notes

    This recipe makes 10 medium sized cookies.
    Weightwatchers Smartpoints per cookie: 6
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

     

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    Reader Interactions

    Comments

    1. Stuart Vettese says

      January 21, 2017 at 4:03 pm

      Love the flavours in these Lucy – a perfect entry for Treat Petite x

      Reply
      • bakingqueen74 says

        January 21, 2017 at 4:43 pm

        Thanks Stuart, inspired by my heaving kitchen cupboards full of dried fruit!

        Reply
    2. Eileen Teo (@etspeaksfrom) says

      January 17, 2017 at 9:43 pm

      Ginger is a great ingredient for winter as it fight against cold. This is not only look great and it is a super cookies! Bet it gone in a flash! #bakeoftheweek

      Reply
      • bakingqueen74 says

        January 17, 2017 at 10:21 pm

        Isn’t ginger useful, I love to warm up bakes with it. They did disappear quick, thanks Eileen

        Reply
    3. hodgepodgedays says

      January 17, 2017 at 9:04 pm

      These look so good, I bet they’re really filling too!

      Reply
      • bakingqueen74 says

        January 17, 2017 at 10:20 pm

        Thank you, they do keep you going which is great too! 🙂

        Reply
    4. jennypaulin says

      January 15, 2017 at 5:21 pm

      these look good Lucy and I love the flavours you have used. I would love to try one now with my cuppa
      thank you for linking up to #BakeoftheWeek x

      Reply
      • bakingqueen74 says

        January 16, 2017 at 2:26 pm

        thanks Jenny, I’ll send you a virtual one as they have been long scoffed now x

        Reply
    5. Lucy Parissi says

      January 12, 2017 at 11:46 am

      What lovely combination! I have lots of cranberries left over from Christmas been looking for a way to use them up.

      Reply
    6. Elizabeth says

      January 12, 2017 at 11:34 am

      Mmm these sound fantastic! It feels like an absolute age since I last baked cookies. You’ve inspired me to make a batch for my kids. 🙂

      Reply
    7. familyfriendsfoodblog says

      January 11, 2017 at 8:22 pm

      They sound delicious! Cranberry and ginger is a fabulous combination.

      Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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