Cranberry & Ginger Oatmeal Cookies

Cookie baking season is upon us.  Cranberries are a favorite of ours and adding them to a classic cookie like oatmeal seemed worth a try.  And since ginger shows up in so many of my recipes, why not add that in too?  These will be a welcome addition to the holiday cookie tray and with the added oatmeal can arguably be a healthier option. 

Cranberry and ginger Cookies

Cranberry & Ginger Oatmeal Cookies

by Inspired by the Seasons

  • 1 c all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 c old-fashioned oats
  • 1/2 c fresh or frozen cranberries
  • 1/2 c sweetened coconut flakes
  • 1/2 c butter at room temperature
  • 1/4 c granulated sugar
  • 1/2 c light brown sugar
  • 1 tsp freshly grated ginger
  • 1 large egg
  • 1 tsp pure vanilla extract

Heat oven to 350 degrees. In a small bowl combine flour, baking soda and salt. Put cranberries in a food processor and pulse 4 or 5 times, alternatively cut each berry into thirds.  In a large bowl mix, together ginger and brown sugar add granulated sugar and butter and cream together with a handheld mixer on medium speed.  Add eggs and vanilla and mix until combined.  Next add the flour mixture.  Stir in  coconut, oatmeal and cranberries until evenly combined in batter.  

With a teaspoon scoop batter and place on un-greased cookie sheet. Bake for 10-12 minutes.  Transfer to a wire rack to cool.  Store in an airtight container.  Makes 24 cookies.