Ingredients:

1 1/3 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter or margarine, chilled, cut into pieces
3/4 cup sweetened dried cranberries
1/3 cup plain nonfat yogurt
1 large egg
1 tablespoon granulated sugar

Methods:

1. Heat oven to 400°F.
2. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, ginger, baking soda and salt; mix well. Work butter into dry ingredients with fork or fingertips until mixture resembles small peas. Stir in cranberries.
3. In small bowl, combine yogurt and egg; blend well. Add to dry ingredients all at once; stir with fork until soft dough forms.
4. Turn dough out onto floured surface; knead gently 8 to 10 times. Transfer to ungreased cookie sheet. Pat into 8-inch diameter circle; sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges; separate wedges slightly.
5. Bake 12 to 14 minutes or until light golden brown. Separate wedges; transfer to cooling rack. Serve warm.