Ginger and Cranberry Oatmeal Cookies

Ginger and Cranberry Oatmeal Cookies

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!

Ginger and Cranberry Oatmeal Cookies

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.

Ginger and Cranberry Oatmeal Cookies

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Ginger and Cranberry Oatmeal Cookies

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Ginger and Cranberry Oatmeal Cookies

Ginger and Cranberry Oatmeal Cookies

Ginger and Cranberry Oatmeal Cookies

Oat cookies with ginger and cranberry which smell wonderful as they bake and are ideal for snacking on anytime in the autumn and winter
5 from 3 votes
Print Rate
Course: Snack
Cuisine: British
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 179kcal
Author: 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

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
Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

Sending these cookies over to Bake of the Week with Casa Costello and Mummy Mishaps

Linking up with Treat Petite with Cakeyboi and The Baking Explorer

 



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

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. 🙂

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

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

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

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

[…] Lucy’s yummy cookies (10) […]

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

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