The first time a friend and I had a flu-fighter cookie we immediately launched into a critique of them, telling the baker that they were delicious, but suggesting she add dark chocolate. Because, you know, antioxidants and all those healthy heart benefits. She shuddered and shook her head. Apparently, she didn’t share our obsession with chocolate.
But hey, even the Mayo Clinic says that “Chocolate and its main ingredient, cocoa, appear to reduce risk factors for heart disease. Flavanols in cocoa beans have antioxidant effects that reduce cell damage implicated in heart disease. Flavanols — more prevalent in dark chocolate than in milk chocolate — may also help lower blood pressure and improve vascular function.” Certainly, chocolate could be helpful in fighting the flu or a cold, or whatever, right? Even if it only impacts one’s mental state, because who hasn't reached for chocolate in times of stress or sadness.
Somehow, we got a recipe for the cookies – maybe from the baker or maybe online. Over time, I’ve made some changes and added a few ingredients, but every variation includes dark chocolate chips. And every variation is a winner.
My recent round excluded the raisins but included dried sour cherries. Note: I buy large bags of frozen sour cherries and throw them in my food dryer. It takes hours but they’re perfect.
Want to bake your own? I bet you can come up with your own favorite variation.1 ½ c. all-purpose flour
¾ c. whole wheat flour
1 ¼ tsp. baking powder
¾ tsp. baking soda
¾ tsp. ground cinnamon
¾ tsp. grated nutmeg
Pinch of ground cloves
¾ tsp. salt
½ stick unsalted butter, at room temperature
1/3 tsp. olive or canola oil
1 c. packed dark brown sugar
1 large egg
2 large egg whites
¼ c. molasses
¼ c. nonfat plain yogurt
1 tbsp. freshly grated ginger (ground works in a pinch, but the fresh stuff is SO much better)
2 tsp. grated lemon zest
½ c. oats
1 ¼ c. raisins (I prefer Monukka when available)
1 ¼ c. dried sour cherries or cranberries
1 ¼ c. dark chocolate chips (add more if you want!)
1 ¼ c. chopped walnuts
Directions: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Beat the butter, oil, and brown sugar in a large bowl with mixer on medium speed until light and fluffy, 3 minutes. Beat in the egg and egg whites. Add molasses, yogurt, ginger, and lemon zest and beat until smooth, scraping sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix.) Fold in oats, raisins, cherries or cranberries, chocolate chips, and walnuts.
Chill dough for at least 30 minutes. Drop heaping tablespoonsfuls of batter onto prepared baking sheets. Meanwhile, preheat the oven to 375 degrees. Bake cookies until dark golden but still soft, 10-12 minutes; cool on a rack. Store in an airtight container for up to one week (or freeze.)