Cardamom Oatmeal Cookies
MAKES
about 18 cookies
TAKES
Prep time: 30 minutes
Cook time: 20 minutes
Total: 50 minutes
✻ ABOUT THIS RECIPE
A toasty spiced oatmeal cookie bursting with warm, comforting cardamom flavor. These cookies are huge, chewy, and soft!
INGREDIENTS
seeds from 20 green cardamom pods (or 3 g / 1 teaspoon ground cardamom)
212 g / 1 packed cup light brown sugar
66 g / ⅓ cup granulated sugar
226 g / 1 cup unsalted butter, at room temperature
113 g / 2 large eggs, at room temperature
5 g / 1 teaspoon vanilla bean paste or vanilla extract
210 g / 1 ¾ cups all purpose flour
6 g / 1 teaspoon baking soda
4 g / 1 teaspoon fine sea salt
3 g / 1 teaspoon ground cinnamon
2 g / ½ teaspoon baking powder
199 g / 2 cups old fashioned oats
More Fall Baking This Way:
METHOD
1. Make the cardamom sugar: in a small saute pan, toast the cardamom seeds over medium-low heat until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind into a fine powder. (If using ground cardamom, skip this step.)
2. Whisk the cardamom, brown sugar, and sugar together to combine. Set aside.
3. Preheat the oven to 350°F / 175°C with oven racks in the upper and lower thirds. Line three baking sheets with parchment paper.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cardamom sugar together until light and fluffy, 2-3 minutes.
5. Add the eggs one at a time, and mix each on medium speed until well combined, and scrape the mixer bowl before proceeding.. Add the vanilla and mix to combine.
6. Add the flour, baking soda, salt, cinnamon, and baking powder and mix on low speed to combine. Scrape the bowl well to make sure the dough is an even consistency. Add the oats and mix on low speed to combine.
7. Use a #16 / ¼ cup scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 ½ inch / 4 cm between them to allow for spreading.
8. Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
