- 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
- 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. 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.
Per cookie: Calories 174; Fat 7 g (Saturated 2 g); Cholesterol 22 mg; Sodium 84 mg; Carbohydrate 28 g; Fiber 1 g; Protein 3 g
Photograph by Marko Metzinger