Oatmeal Cookies with Cranberries and Cardamom

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Here’s a cookie recipe featuring an exotic spice to make it special enough for a holiday celebration.

I’ll show you the recipe in just a minute, but first I have a handy baking tip and a few fun facts about cardamom to share.

The Baking Tip

Do you like to bite into a cookie with whole nuts or raisins? A lot of people would say “no”, preferring soft and chewy cookies. I’ve noticed kids are especially prone to this, complaining about “things” in their cookies. So in the past, I’ve left out the walnuts when the recipe called for them. This time, though, I tried something different. I gave the craisins and walnuts for this recipe a spin in my Ninja chopper. This is how finely chopped they turned out:

CranOat

It really worked great! Instead of big lumps of cranberries and nuts in the cookies, you just taste their tangy nutty flavors.

A Little About Cardamom

  • It’s the third most expensive spice by weight in the world, after vanilla and saffron. (Good thing you only need a little and it doesn’t weigh much.)
  • It’s native to India, but Guatemala is the largest producer of cardamom in the world today.
  • It’s culinary and medicinal history can be traced back to ancient Egypt. Ancient Egyptians chewed the pods for fresh minty breath.

So with this bit of trivia to toss around at your next Christmas or New Year’s Eve party, let’s get to the recipe!

Oatmeal Cookies with Cranberries and Cardamom

Ingredients
  • 1 1/4 cup old-fashioned rolled oats
  • 3/4 cup flour
  • 3/4 cup packed brown sugar
  • 1/2 cup finely chopped walnuts
  • 1/2 cup finely chopped dried cranberries
  • 1 tsp ground cardamom
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup softened butter
  • 1 tsp vanilla extract
  • 1 egg
Instructions
  1. Preheat oven to 350.
  2. Mix together the first eight ingredients.
  3. Mix in the butter.
  4. Beat egg and vanilla and mix it into the previous mixture until you have a soft dough.
  5. Make small balls with about a tablespoon of dough each.
  6. Place them on ungreased cookie sheets about 2 inches apart and press down a little.
  7. Bake for 12-14 minutes until just starting to brown on top.
  8. Cool 2-3 minutes and move from cookie sheets to cooling racks.
  9. Sprinkle with brown sugar.
  10. Makes about 2 dozen cookies.

 

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