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

Heat over to 400F. Combine flour oats,sugar, baking powder, ginger, baking
soda, and salt in large bowl; mix well. Work butter into dry ingredients
with fork or fingertips until particles are the size of small peas. Stir in
cranberries. Add combined yogurt and egg; stir until soft dough forms.
Turn dough out onto floured surface.
Knead gently 8-10 times. Transfer to ungreased cookie sheet. Pat into
8-inch circle; sprinkle with tablespoon sugar. Cut into 8 wedges; separate
wedges slightly. Bake 12 to 14 minutes or until light golden brown.
Separate wedges; transfer to cooling rack. Serve warm. They are good cold
and at room temperature.