- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg Umm, I didn’t have fresh so I used the jarred variety!
- Pinch of ground cloves Still not sure what a pinch is!
- 1/4 teaspoon salt I used kosher…don’t know the difference except that the granules are bigger
- 1 stick unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 2 large eggs
- 1/4 cup molasses
- 1/4 cup low-fat plain Greek yogurt I used good old fashioned Dannon non-fat plain yogurt
- 1 tablespoon freshly grated ginger Highly recommend that you use the fresh rather than the jarred. Wonderful!!!
- 2 teaspoons finely grated lemon zest (about 1 lemon) If you haven’t grated a lemon before…it smells SOO GOOD!!!
- 1/2 cup old-fashioned oats
- 1 1/4 cups golden raisins
- 1 1/4 cups dried cranberries
- 1 1/4 cups roughly chopped walnuts, toasted I didn’t toast mine…oooops!
Line 2 large baking sheets with parchment paper. Every recipe I have seen lately uses parchment paper…why? Doesn’t a little Pam and some flour do the same thing?
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.
Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. This was different! I’ve not heard of refrigerating cookie dough after scooping and before baking. Any ideas on why? Meanwhile, preheat the oven to 375 degrees.
Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.
Per cookie: Calories 174; Fat 7 g (Saturated 2 g); Cholesterol 22 mg; Sodium 84 mg; Carbohydrate 28 g; Fiber 1 g; Protein 3 g
These are amazingly yummy! And if I have to eat them all day in order stay healthy…OK…will do! Enjoy!