Flu Fighter Cookies

Book Update:  So, “The Screwtape Letters” is possible one of the weirdest (but in a good way) books I have ever read in my life.  Everything evil is good, and everything good/heaven is bad.  It is written in epistle form with Screwtape, a training devil, giving advice to his nephew and trainee, Wormwood.  Some interesting quotations so far:

-“Murder is no better than cards if cards can do the trick.  Indeed the safest road to Hell is the gradual one–the gentle slope, soft underfoot, without sudden turnings, without milestones, without signposts,…Your affectionate uncle, Screwtape.”
-“[God] will not be used as a convenience. Men or nations who think they can revive the Faith in order to make a good society might just as well think they can use the stairs of heaven as a shortcut to the nearest chemist’s shop.”
-“A moderated religion is as good for us as no religion at all—and more amusing.”
-“Courage is not simply one of the virtues, but the form of every virtue at the testing point.”

Recipe Update:  I need to change my format and place my recipe information first instead of second due to future changes in the website.  They will be good changes though!  These cookies are a great change of pace as well.  You know my love for all things oatmeal raisin?  And, you know how the kids and I LOVE soft, thick and chewy gingerbread cookies?  Well, imagine if an oatmeal raisin and walnut cookie married a gingerbread man and had a baby.  This cookie is their baby.  There are oats, raisins, dried cranberries, walnuts and brown sugar  Plus, the cookies contain fresh ginger, dark brown sugar, cinnamon and cloves.  The texture is more towards the cakey cookie than a chewy chocolate chip cookie.  Usually, I don’t like cakey, but it works well here with all the mix-ins.  Did I mention I really loved this cookie?  I ate like 12 in one day.  Anyway…

The cookies were good warm and out of the oven.  I actually liked them better a few hours later after they had cooled and the flavors melded together.  Plus, you get 3 dozen cookies with 1 stick of butter.  Who does that?  This recipe does!

Why are they called flu fighter cookies?  Because of their awesome ingredients.  The cookies probably will not fight the flu off… but eating them will make you happy and happy relieves stress which makes your immune system work better.  So, it’s all good.  Plus, here are the flu fighting ingredients listed in the photo.  Happy Baking!

*Freezer Tip*  Have leftover fresh ginger?  Wrap it in plastic wrap and freeze it in a plastic bag!  Use it as you go – the stuff lasts a long time in the freezer and still tastes great.

This is more of a “kitchen sink” recipe where you can add in what you like at the end.  Feel free to substitute out the add-ins (raisins, cranberries and walnuts) with your favorites.  You can add up to 3 cups of add-ins like different nuts, dark chocolate chips, milk chocolate chips, etc.

Flu Fighter Cookies
3 dozen

2 and 1/4 cups AP flour (or 1 cup white whole wheat and 1 and 1/4 cups AP flour)
1 and 1/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
pinch ground cloves
1/4 tsp. salt
1 stick (4 oz. or 8 Tb.) unsalted butter, softened
1 cup dark brown sugar (or light brown sugar)
2 eggs
1/4 cup molasses
1/4 cup Greek yogurt
1 Tb. fresh ground ginger
1/2 cup old fashioned oats
1 cup raisins
1 cup dried cranberries
1 cup toasted, chopped walnuts

1.  In a medium bowl:  whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
2.  In  a great big bowl:  cream the butter and sugar together for 2-3 minutes on medium until light and fluffy.
3.  Add eggs to the butter.  Scrape with a spoon.  Add molasses, yogurt and ginger.  Mix until incorporated.
4.  On low speed, add the dry flour mixture.
5.  On low, or by hand, add the oats, raisins, dried cranberries and walnuts.  Use immediately, or I like to refridgerate my dough at least 1-2 hours.
6.  Preheat oven to 375 degrees.  Scoop using a 1 Tb. size cookie scoop or spoon.  Bake for 10-12 minutes and cool on a wire rack.

Recipe adapted from Food Network