Ginger and Cranberry Oatmeal Cookies
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5 from 3 votes

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
Course Snack
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 179
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

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

Nutrition

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