2 1/4 cups all-purpose flour
1/2 cup uncooked old-fashioned oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/4 cup low fat plain yogurt
1/4 cup mild flavor molasses
1 (6-ounce) package (1 1/4 cups) sweetened dried cranberries
1 cup walnuts, coarsely chopped, toasted
Heat oven to 375ºF.
Combine flour, oats, baking powder, cinnamon and salt in bowl; set aside.
Combine brown sugar and light butter in bowl; beat at medium speed until well mixed. Add yogurt, molasses and eggs; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed. Stir in 3/4 cup cranberries and 2/3 cup walnuts.
Drop heaping teaspoonfuls of dough onto lightly greased cookie sheets. Press remaining cranberries and walnuts onto top of each cookie. Bake 9-10 minutes or until edges are lightly browned and centers are set. Remove to cooling rack; cool completely.
Store cooled cookies in container with tight-fitting lid.
Freeze cookies for up to 1 month in resealable plastic food bag. Let stand at room temperature until thawed.