Prep time 15 min / Bake time 9 min / Serves 28

1 cup all-purpose flour

3/4 tsp ground ginger

1/4 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 cup unsalted butter at room temperature

3/4 cup packed light brown sugar

1 large egg

1/4 cup prune puree (use baby food)

1 tsp vanilla extract

1 cup uncooked quick oats

3/4 cup dried cranberries, chopped

1/2 cup crystallized ginger, chopped

1.) Preheat oven to 375F.  Prepare two large baking sheets with cooking spray or parchment paper.

2.) In a small bowl, combine flour, ginger, cinnamon, baking soda, baking powder and salt.

3.) In a large bowl beat together butter and sugar until fluffy and creamy; stir in egg, prune puree and vanilla extract until combined.

4.)  Add dry ingredients to wet ingredients in two additions, mixing by hand in between; fold in oats, cranberry and ginger.

5.)  Drop the dough by tablespoons onto baking sheets, making 28 cookies; set a inches apart.  Bake until lightly browned, 8-9 minutes.  Cool on baking sheet.

PER SERVING (1 cookie):  87 calories, 2 g total fat, 1 g sat fat, 53 mg sod, 16 g total carb, 10 g sugar, 1 g fib, 1 g prot. PointsPlus value 2