These soft cookies, made with light butter, are spiced with molasses and full of goodness.
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2 14 cups all-purpose flour
12 cup uncooked old-fashioned oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
12 teaspoon salt
1 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, softened
14 cup low fat plain yogurt
14 cup mild flavor molasses
1 (6-ounce) package (1 14 cups) sweetened dried cranberries
1 cup walnuts, coarsely chopped, toasted
STEP 1
Heat oven to 375ºF.
STEP 2
Combine flour, oats, baking powder, cinnamon and salt in bowl; set aside.
STEP 3
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.
STEP 4
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.
STEP 5
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.
