After that salmon dinner, we were still hungry. Isn’t that funny how that works? You spend an hour making an elaborate French dinner (ok, I said it was easy, but it still took about an hour) and after you’re done eating it, you’re still hungry! But this proved to be a blessing, because it gave me an opportunity to improvise a dessert.
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.