Last week Therese sent me the perfect recipe for this dark and rainy day – Flu-Fighter Cookies from Food Network Magazine.
According to the magazine, these cookies will help fight off the flu. How?
— Ginger has antiviral compounds.
— Cranberries have antioxidants which help your body fight off cell damaging free radicals.
— Oats are rich in selenium, which also helps “fend off” free radicals.
— Walnuts have zinc that will help keep those viruses from reproducing in your body.
— Yogurt has active cultures that will boost your body’s ability to absorb nutrients.
Really, Food Network Magazine? These cookies will help fight off the flu???? I kept looking for winks and smileys or signals that they were joking within the text, but couldn’t find any. Still, really? There’s 1/4 cup of yogurt in the recipe. Divide that by 30 and you get less than half a teaspoon. Is half a teaspoon of yogurt or a tiny pinch of ginger that’s been baked for 12 minutes going to boost immunity? What a bunch of hooey….but clever, nonetheless.
More importantly, the cookies are really good. They’re fat, soft, not rich – but not dry, either. Use the measurements as a guide and stuff them with as much dried fruit and nuts as possible. Some dark chocolate chunks might even be good here as well, and I’ll bet chocolate has some property that staves off the flu too, right?
Flu-Fighters or not, make these cookies because they are just plain good!
- 2 1/4 cups all-purpose flour (10.1 ounces)
- 1 1/4 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- Pinch of ground cloves
- 1/4 tsp. salt (I used ½)
- 4 oz unsalted butter, room temperature
- 1 cup packed dark brown sugar (220 grams)
- 2 large eggs
- 1/4 cup molasses
- 1 tablespoon freshly grated ginger
- 2 tsp. finely grated lemon zest (about 1 lemon)
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup old-fashioned oats
- 1 1/4 raisins (golden or regular)
- 1 1/4 cups dried cranberries
- 1 1/4 cups roughly chopped walnuts, toasted
- 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.