-
1
Line 2 large baking sheets with parchment paper.
-
2
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
-
3
Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes.
-
4
Beat in the eggs one at a time, fully incorporating each before adding the next.
-
5
Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed.
-
6
Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix).
-
7
Fold in the oats and half of the raisins, cranberries and walnuts.
-
8
Mix the remaining dried fruit and nuts in a small bowl and set aside.
-
9
Drop heaping tablespoonfuls of batter onto the prepared baking sheets.
-
10
Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes.
-
11
Meanwhile, preheat the oven to 375 degrees.
-
12
Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack.
-
13
Store in an airtight container for up to 1 week.
-
14
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
-
15
Photograph by Marko Metzinger
