Kung Flu Cookies

By draingal

Ingredients

• 2 1/4 cup flour
• 1 1/4 tsp. baking powder
• 3/4 tsp. baking soda
• 3/4 tsp. cinnamon
• 1/2 tsp. nutmeg
• pinch of ground cloves
• 1/4 tsp. salt
• 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
• 1 tbsp. ginger, freshly grated
• 2 tsp. lemon zest (almost 1 lemon) finely grated
• 1/2 cup old fashioned oats
• 1 1/4 cup golden raisins
• 1 1/4 cup dried cranberries
• 1 1/4 cup walnuts, toasted and lightly chopped

Preparation

Step 1

Prepare 2 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in medium bowl.
Using an electric mixer on medium speed, beat the butter and brown sugar in a large bowl, until light and fluffy, for approximately 3 minutes. Beat in the eggs one at a time. Then 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 over mix. Then stir in the oats and half of the raisins, cranberries and walnuts. Combine the remaining dried fruit and nuts in a small bowl and set aside.
Drop by heaping tablespoonful's of batter onto the prepared sheets. Top each with some of the reserved dried fruit mixture and chill for approximately 30 minutes. Preheat the oven to 375.
Bake until dark golden but still soft, for about 10-12 minutes.
Remove from heat and cool on rack.