“Baked” Oatmeal Cookies with Cardamom

February 17, 2009 | By | COMMENTS

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The title of this post is a misrepresentation: the recipe I’m about to share does not advertise the fact that it contains cardamom. In fact, the recipe–from my new favorite baking book, Baked: New Frontiers in Baking–is titled “Oatmeal Cherry Nut Cookies,” a title that doesn’t mention cardamom at all.

But cardamom was what caught my eye as I decided to make these cookies for dessert last week at 11 PM; so much so, that I didn’t even stop when I realized I didn’t have nuts or dried cherries. Cardamom would carry the day and carry the day it did.

What’s so special about cardamom?

For me, the immediate association is chai tea. The best chai tea of my life was served at The Coffee Table in Silver Lake, just outside of L.A. I don’t know if the chai tea there is still as good (I hope it is) but I remember that what I loved about it wasn’t something I could readily identify. Only later, when I bought cardamom pods at an Indian grocery in the East Village, did the mystery solve itself: one sniff gave it all away. It was cardamom that I loved.

So how could I ignore an oatmeal cookie recipe that called for cardamom? Albeit: a teensy amount of cardamom (1/4 tsp ground cardamom.) So teensy, that if I made these again I’d up it to 1/2 a tsp or maybe even more. That’s how cardamom crazy I am. I need to be cardamom committed.

These cookies are best hot out of the oven, but they taste pretty good the next day too. You can even dunk them in some chai tea; but then you might enter a cardamom coma.

Baked Oatmeal Cookies with Cardamom (aka: Oatmeal Cherry Nut Cookies)

from “Baked: New Frontiers in Baking” by Matt Lewis & Renato Poliafito

[Yields 36 cookies; I cut the recipe in half and it made 11 large cookies.]

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground cardamom (use more! use more! you know you want to)

1 cup (2 sticks) unsalted butter, softened

1 1/4 cups firmly packed dark brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 3/4 cups rolled oats

1 cup (8 ounces) dried cherries

1/2 cup (4 ounces) chopped toasted walnuts

In a large bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cardamom together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high speed until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat for 5 seconds.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat just until incorporated. Scrape down the bowl, add the oats, and beat until just combined. Use a spatula or wooden spoon to fold in the cherries and walnuts.

Cover the bowl tightly and refrigerate for 6 hours. [Note: I skipped this step and you can too; though this'll allow the flour to absorb more liquid and make the cookies that much more flavorful.]

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons onto the prepared baking sheets. [Note: I never do this. Instead, I always use a large ice cream scoop and scoop out perfectly shaped big fat cookies. Look.]

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[I do, however, follow this next step, only I wet my hand first. Don't be afraid of getting your cookies wet; it'll evaporate instantly, and they won't stick to your hand.]

With the palm of your hand, gently press each cookie down so it forms a tall disk shape. Do not press too hard and do not press it flat. Bake for 12 to 14 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown.

Remove the pan from the oven and cool on a wire rack for 5 minutes.

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Use a spatula to transfer the individual cookies to the rack to cool completely [I just slide the whole sheet of parchment, with the cookies, on to a cooling rack.] The cookies can be stored, in an air-tight container, for up to 3 days.

Other Oatmeal Cookie Recipes

Crispy Salted White Chocolate Oatmeal Cookies

Oatmeal Butterscotch Cookies

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Categories: Cookies, Desserts, Recipes

  • http://www.penguinbot.com Laurel

    I’m loving Baked too. It’s the first thing I turn to when I’m craving something sweet these days. Those look fabulous. Maybe I’ll make them next – my husband loves oatmeal cookies, but I’ve yet to make any that compare to his grandma’s.

  • http://smallkitchenbigideas.wordpress.com Sara

    Great looking recipe. I’ll have to check out Baked, I’ve been reading good things about the book.

    For oatmeal cookies, I usually make Quaker’s Vanishing Raisin Oatmeal Cookies without the raisins.

  • http://ellysaysopa.com elly

    I love cardamom and oatmeal cookies, so I’ll be trying these. I admit, I was thinking the star ingredient would be something TOTALLY different when the title of the post was “Baked.” :)

  • http://whatilikenyc.blogspot.com Laura

    I’ve been eyeing that book for a while…might be time to get it out of the library and give it a try. I love my recipe for oatmeal cookies more than life itself, but the cardamom is intriguing I must admit. Might have to give these a try.

  • http://angrybrit.com Angry Brit

    I love cardamom too, especially with lemon zest and black pepper. These cookies are my idea of perfection- oatmeal and cardamom. I will try them with black pepper, though. I only have myself to blame if they suck. :)

  • CrazyC

    I love cardamom too. I was in India for 6 weeks and fell in love with chai. If you like cardamom-y chai, Tetley makes tea bags with cardamom. They come in many flavors but the one you want is Elaichi… Best stuff ever!

  • http://clusterflock.org Mike D.

    My ma and I called my Finnish great-grandma “Grandma Pulla” after a cardamom bread recipe of the same name. I still remember the big deal it was when she came over to fire up the oven, break open the pods and crush them with the back of a spoon. Always a new jar, my ma would insist; who wants to eat year-old spice? That smell takes me right back.

  • Nathaniel

    I made these tonight, and, Adam, as you suggested, I added more cardamom- I upped it to 1/2 teaspoon. whoooo! that was a bit much. for those of you who are daring enough to make these, I’d stick with the recommended dosage of cardamom, else it gets overpowering to the extreme.

  • jud

    Hi Adam,

    I made the same amount as you1/2 and they worked out delicious and looked just like your photos!! Satisfying to make something look just like it should and taste good too…

  • http://www.eatingthroughsf.blogspot.com Kasey

    Oh my gosh, those look heavenly. I can’t think of anything better than a hot cup of tea and one of those cookies on a rainy and chilly day..

  • Sandra

    Tried this out with a few modifications…. amazing!!! I cut the sugar to 3/4 c, added my own dehydrated sour cherries, and 1/2 c finely chopped white chocolate. (I’m also a cardommom addict… I particularly love adding cardommom & nutmeg to eggs when making french toast…delish!)

  • Marg

    I just made these!!! And they RAWK! I did add 1 tsp ground ginger and the whole 1/2 tsp of ground cardamom. DELICIOUS!

  • Baking Bunny

    Loved the cookies! Cardamon was the secret I’ve been trying to unlock. Doubled it second time I made them, a little too much. I add a couple of T’s of wheat germ. Makes me feel even healthier and gives them a nutty flavor boost. Thank you A.G.

  • Baking Bunny

    Loved the cookies! Cardamon was the secret I’ve been trying to unlock. Doubled it second time I made them, a little too much. I add a couple of T’s of wheat germ. Makes me feel even healthier and gives them a nutty flavor boost. Thank you A.G.

  • Baking Bunny

    Loved the cookies! Cardamon was the secret I’ve been trying to unlock. Doubled it second time I made them, a little too much. I add a couple of T’s of wheat germ. Makes me feel even healthier and gives them a nutty flavor boost. Thank you A.G.

  • Baking Bunny

    Loved the cookies! Cardamon was the secret I’ve been trying to unlock. Doubled it second time I made them, a little too much. I add a couple of T’s of wheat germ. Makes me feel even healthier and gives them a nutty flavor boost. Thank you A.G.