Cold Relief Cookies

Ingredients:

• 2 and 1/4 cups flour
• 1 and 1/4 teaspoons baking powder
• 3/4 tsp baking soda
• 3/4 tsp ground cinnamon
• 0.5 tsp. grated nutmeg
• A pinch of ground cloves
• 1/4 teaspoon salt
• 110 g butter, room temperature
• 1 cup brown sugar
• 2 large eggs category CO
• 1/4 cup molasses
• 1/4 cup plain low-fat Greek yogurt
• 1 tbsp. grated ginger
• 2 tsp finely grated lemon zest (from about 1 lemon)
• 0.5 cups oatmeal that requires cooking
• 1 and 1/4 cups light raisins
• 1 and 1/4 cups dried cranberries
• 1 and 1/4 cups coarsely chopped walnuts, toasted

Preparation:

1. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
2. In a large bowl, beat the butter and brown sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating thoroughly after each addition. Add the molasses, yogurt, ginger, and lemon zest and beat until smooth, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and fold in the flour mixture until it forms a sticky dough (do not overbeat). Stir in the oats and half each of the raisins, cranberries, and walnuts. Combine the remaining dried fruit and nuts in a small bowl.
3. Spoon 1 tablespoon of dough onto the prepared baking sheets. Sprinkle each cookie with the reserved fruit and nut mixture and refrigerate for about 30 minutes. Meanwhile, preheat the oven to 190°C.
4. Bake the cookies until deep golden brown but still soft, 10 to 12 minutes; cool on a wire rack. Store in an airtight container for up to 1 week.