Ginger Oat Cookies with Cranberries

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!

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.

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.

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!

Recipe

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

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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!