Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1/4 cup baby food prune puree
  • 1 teaspoon vanilla extract
  • 1 cup uncooked oats, quick or old-fashioned
  • 3/4 cup dried cranberries, chopped
  • 1/2 cup crystallized ginger, chopped

Instruction

  • Heat the oven to 375F degrees. Coat 2 large baking sheets with cooking spray (I use silpat silicone liners instead.)
  • In a small bowl, whisk together the flour, ginger, cinnamon, baking soda, baking powder and salt until well combined.
  • In a large bowl, beat together the butter and sugar with an electric mixer until light fluffy. Stir in the egg, prune puree and vanilla until well blended.
  • Add the flour mixture to the butter mixture, a little at a time, stirring until just combined. Then stir in the oats, cranberries and ginger, just until mixed in.
  • Drop the dough by tablespoonfuls, onto the baking sheets, spaced at least  2 inches apart. (You should end up with 28 cookies.)
  • Bake until lightly browned, 8 to 10 minutes. Remove from the oven and cool on the baking sheets.