By Georgia Fulenwider
Description:
Ginger, cranberries, oats, walnuts and yogurt all powerful ingredients that might not cure the flu, but they can help!
Source: Food Network Magazine, Oct. 2009
Ingredients:
2 ¾ cups all-purpose flour
1 ¼ tsp baking powder
¾ tsp baking soda
¾ tsp ground cinnamon
½ tsp freshly ground nutmeg
Pinch of ground cloves
¼ tsp salt
1 stick unsalted butter, room temp
1 cup packed dark brown sugar
2 large eggs
¼ cup molasses
¼ cup low-fat plain yougurt
1 T freshly grated ginger
2 tsp finely grated lemon zest (about 1 lemon)
½ cup old-fashioned oats
1 ¼ golden raisins
1 ¼ dried cranberries
1 ¼ roughly chopped walnuts, toasted
Directions:
1. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
2. Beat the butter and brown sugar in a large bowl with a mixer on medium until light and fluffy. Add eggs one at a time. Add the molasses, yogurt, ginger, and lemon zest and beat until smooth. Slowly add the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half the cranberries, raisins and walnuts. Mix the remaining fruit and set aside.
3. Drop by heaping tablespoons full of batter onto baking sheets. Top each with some of the reserved dried fruit and chill for 30 minutes.
4. Preheat oven to 375°.
5. Bake the cookies until golden brown but still soft, 10-12 minutes; cool on a rack. Store in an airtight container for up to one week.
Prep Time: 30 minutes Cook Time: 10 minutes
Category: Cookies Servings: 12
