Flu-Fighter Cookies
Don't Cancel Your Flu-Shot Cookies
Servings 1
Cost 5
Ingredients
- 2 ¼ cups all-purpose flour (280 grams)
- 1 ¼ tsp. baking powder
- ¾ tsp. baking soda
- ¾ tsp. ground cinnamon
- ½ tsp. freshly grated nutmeg
- Pinch ground cloves
- ¼ tsp. salt I used ½
- 4 oz unsalted butter, room temperature room temperature
- 1 cup packed dark brown sugar 220 grams
- 2 large eggs
- ¼ cup molasses
- 1 tablespoon freshly grated ginger
- 2 tsp. finely grated lemon zest about 1 lemon
- ¼ cup sour cream or Greek yogurt
- ½ cup old-fashioned oats
- 1 ¼ raisins golden or regular
- 1 ¼ cups dried cranberries
- 1 ¼ cups roughly chopped walnuts toasted
Instructions
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a bowl and stir well; set aside.
- Using an electric mixer, cream the butter and brown sugar in a large bowl until light and fluffy, 3 minutes. Beat in the eggs one at a time. Beat in the molasses, ginger and lemon zest, scraping sides of bowl, then fold in the sour cream.
- By hand or with lowest speed of mixer, stir in the flour mixture.
- Fold in 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 tablespoons 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 oven to 375. Bake the cookies until dark golden but still soft, 10-12 minutes; cool on a rack. Store in an airtight container for up to 1 week.