Orange Cranberry Cardamom Oatmeal Cookies
Whoa! So that was kind of a long break, huh? Nothing super special going on these days, but just trying to survive what is turning out to be a looooong winter. Yes, I’m griping about the weather, but we really are looking forward to some good ol’ fashioned fun-in-the-sun kind of weather in our household.
I’ve also been thinking about different things to keep the blog fresh without doing a new recipe everyday. Maybe some more meal plans or those types of things. I really have been feeding my family these days, but just less homemade things and more convenience-type dinners. I know I shouldn’t, but I really LOVE Annie’s Mac and Cheese a little too much, you know?
So, let’s get on with a new recipe! I loved these cookies for several reasons, but what first caught my eye to try them was the cardamom. As I’ve said before, I love it, and I want to try every recipe with it. I even sprinkle it on my oatmeal in the morning. These cookies are just perfect if you’re over making chocolate chip cookies for the 8,000th time and you’re looking to try something new. I added some sliced almonds to the original recipe, but walnuts would work too!
Read on for the recipe.
- ¾ cup flour
- ¼ tsp. salt
- ¼ tsp. baking powder
- ½ tsp. ground cardamom
- 1 stick butter, slightly softened
- ½ cup brown sugar, packed
- ⅓ cup + 1 Tbsp. white granulated sugar (or up to ½ cup for crispier cookies)
- 1 egg
- zest of half of an orange
- 2 tsp. fresh orange juice
- 1½ cups rolled oats
- ¾ cup dried cranberries
- 1/2 cup chopped almonds or walnuts
- In a small bowl, whisk together the flour, salt, baking powder, and cardamom, and set aside.
- In a large bowl, use an electric mixer to beat the butter until soft and creamy, then to blend in the sugars until the mixture is fluffy, with plenty of air (or for about 3 minutes, while periodically scraping down the sides of the bowl). Then beat in the egg.
- Stir in the orange zest, orange juice, and the flour mixture. Then fold in the dried cranberries and nuts.
- Refrigerate the dough for at least two hours, but overnight is best.
- When you're ready, preheat the oven to 325 degrees. Scoop heaping tablespoons of dough onto baking sheets lined with parchment and slightly flatten each ball of cookie dough with your hands or a spoon. Bake for 18-22 minutes, until cookies are just browning around the edges but look like they might be undercooked on top — they’ll be crunchy on the bottom and chewy in the center.