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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 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
Calories: 179kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 89mg | Fiber: 1g | Sugar: 10g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.9mg