These cookies are best cold. They’re more like a granola bar or a breakfast cookie than a “cookie” per-say! Just have to warn you before you taste them right out of the oven and hate them!! These are definitely on the healthier end of the spectrum of cookies!
What did this post teach me? That I need better papers for my food photography! I don’t like that purple. :-/ I’ll have to add that to my list and get some new papers to take my photos!!
- 2 1/4 cups all-purpose flour
- I used 2 cups whole wheat!!!
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1/4 teaspoon 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 Tablespoon freshly grated ginger
- 2 teaspoons finely grated lemon zest (about 1 lemon)
- 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
- Line 2 large baking sheets with parchment paper.
- 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.
- (oops forgot the topping part, just mixed it all in and they turned out great!)
- Meanwhile, preheat the oven to 375 F.
- Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack.
- Store in a airtight container for up to 1 week.
Nutrition Facts (per cookie)
- 174 calories | 7 g Fat [2 g saturated fat] | 22 mg cholesterol | 84 mg sodium | 28 g carbohydrate | 1 g Fiber | 3 g Protein
source: Food Network Magazine