Monday, September 21, 2009

Flu Fighter Cookies

Flu Fighter Cookies

2 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon grated nutmeg
pinch of ground cloves - I omitted
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup dark brown sugar
2 large eggs
1/4 cup molasses
1/4 cup low fat Greek yogurt
1 tablespoon grated ginger
2 teaspoons lemon zest
1/2 cup old fashioned oats
1 1/4 cup golden raisins
1 1/4 cup dried cranberries
1 1/4 cup chopped walnuts

1. Spray Pam on 2 baking sheets. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg and salt in bowl.
2. Beat the butter and brown sugar on medium speed until light and fluffy - 3 minutes. Beat in eggs one at time, fully incorporate each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth. Reduce mixer to low and slowly beat in flour mixture to make a sticky batter (do not over mix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a bowl and set aside.
3. Drop spoonfuls of batter on prepared cookie sheets. Top each with reserved fruit and nuts and chill for 30 minutes.
4. Preheat oven to 375.
5. Bake cookies until dark golden but still soft, 10 - 12 minutes. Cool on wire rack.

Chad's rating: 10/10
Amy's rating: 10/10; Yummy!

Flu fighter ingredients: ginger, cranberries, oats, walnuts and yogurt
Recipe adapted from October 2009 Food Network Magazine.

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