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 & 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.