Cranberry-Ginger Oatmeal Cookies

Ingredients: 1 cup whole wheat flour3/4 tsp. ground ginger1/2 tsp. baking soda1/2 tsp. ground cinnamon1/4 tsp. ground nutmeg1/4 tsp. baking powder4 tbsp. unsalted butter, softened3/4 cup packed light brown sugar1 large egg1/4 cup shredded apple1 tsp. vanilla extract1 cup rolled or quick-cooking oats3/4 dried cranberries1/2 cup crystallized ginger, choppedMakes 28 Servings (1 cookie per serving)Preheat oven to  375 F. Line 2 large baking sheets with parchment paper.Whisk together flour, ginger, baking soda, cinnamon, nutmeg, and baking powder in a small bowl.With an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy; beat in egg, apple puree, and vanilla until mixed. Reduce mixer speed to low. Add flour mixture in two additions, beating just until combined. Stir in oats, cranberries and crystallized ginger.Drop dough by level tablespoonfuls, about 2 inches apart, onto prepared baking sheets, making total of 28 cookies. Bake until lightly browned, about 8 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to racks and let cool completely.WW POINTS VALUE: 4 pts. Note: This recipe appears in the WW Family Meals Cookbook. These cookies are a take on your traditional oatmeal cookies. The secret ingredients are the ginger, cinnamon, nutmeg and shredded apple. The original recipe called for 1/4 cup prune puree but shredded apple will work just as well. I also added nutmeg because nutmeg goes well with cinnamon and ginger. If you don't have dried cranberries on hand, substitute raisins, dried blueberries or dried cherries and your cookie will still be flavorful and delicious.