1 1/2 c. all-purpose flour
3/4 c. whole wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
3/4 teaspoon salt
1/2 stick unsalted butter, at room temperature
1/3 c. olive or canola oil
1 cup packed dark brown sugar
1 large egg
2 egg whites
1/4 cup molasses
1/4 cup nonfat plain yogurt
1 tablespoon freshly grated ginger
2 teaspoons finely grated lemon zest (about 1 lemon)
1/2 cup old-fashioned oats
1 1/4 cups raisins
1 1/4 cups dried cranberries or dried cherries
1 1/4 c. DARK chocolate chips (i.e. Ghirardelli)
1 1/4 cups roughly chopped walnuts, toasted

Directions
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
Beat the butter, oil and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the egg and egg whites one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the 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 the oats, raisins, cranberries or cherries, chocolate chips and walnuts.
Chill dough for at least 30 minutes. Drop heaping tablespoonfuls of batter onto prepared baking sheets. Meanwhile, preheat the oven to 375 degrees.
Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to one week. May also be frozen.