Thursday, January 31, 2013

Flu Fighter Cookies

For this month's What's Baking, the theme was Baking Healthy.  We could either take a recipe and make it lighter, or just use an already-light recipes.  I went for the second option, though to be quite honest, I don't know how "healthy" these are with a stick of butter....but it doesn't have a ton of sugar since you use molasses and it uses low-fat Greek yogurt for added creaminess.

Of course, as luck would have it, as I decided to make the "flu-fighter" cookies, I was struck down with a nasty cold.  I've been horribly congested and coughing for almost a week.  So my submission this month is a little delayed, but, oh well.  These cookies aren't necessarily going to cure your flu, but with all the antioxidents, it helps boost your immune system.  And with the awful flu going around across the country this year, I'm sure we all could use some extra help in keeping it at bay!

Flu-Fighter Cookies (slightly adapted from

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
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
3/4 cups golden raisins, plus more for topping
3/4 cups dried cranberries, plus more for topping
3/4 cups chopped pecans

- 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 the raisins, cranberries and walnuts
- Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the additional dried fruit and chill for 30 minutes.
- 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.

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