A good measure, pressed down, shaken together, and running over....

Thursday, January 7, 2010

Flu Fighter/Good for You Cookies

I promised this recipe - one correction, it came from The Food Network Magazine, not Taste of Home (both are excellent sources for recipes and ideas). The first recipe is the original from the October issue and the second (Good for You Cookies) is an adjustment I made, substituting special dark chocolate (also a good antioxidant) for the walnuts. Full of natural antioxidants, these cookies are seriously yummy and - you guessed it, Good for you!!!

FLU FIGHTER COOKIES from the Food Network Magazine

2 1/4 cups all purpose flour
1 1/4 tsp (teaspoon) baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/2 tsp freshly grated nutmeg
Pinch ground cloves =
1/4 tsp salt
1 stick unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs
1/4 cup molasses
1/4 cup low-fat Greek yogurt
1 TBLS (tablespoon) freshly grated ginger
2 tsp finely grated lemon zest (about one 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

1. Line two large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl and set aside.

2. 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 mixer speed to low and beat in flour mixture to make a sticky batter (do not overmix). Fold in the oats, and half the cranberries, raisins and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.

3. Drop heaping tablespoons of batter onto prepared baking sheets. Top each with some of the reserved fruit/nut mixture and chill for 30 minutes. Meanwhile, preheat oven to 375 d.

4. Bake cookies until dark golden but still soft, 10 to 12 minutes; cool on rack. Store in airtight container for up to 1 week. Makes about 30 cookies.

Using the recipe above, substitute Special dark chocolate chips (different from semi-sweet) for the walnuts, adding approximately 3/4 cup to the batter and the balance of chips mixed with the cranberries and raisins to top the cookies.


Julie Tucker-Wolek said...

yummy! :):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):):)

laterg8r said...

that sounds soooo good :D

Carmen said...

Oh my! Definitly copying this one down to try later! Thank you!

Maggi said...

I loved these with the chocolate!!!

Brenda said...

ohhhh they do sound sooo good!

Nishant said...

very nice thanks for sharing
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kanishk said...

that sounds soooo good
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