Warm, chewy, and fragrantly spiced, these Golden Raisin Cardamom Oatmeal Cookies will be an exotic addition to your cookie repertoire!
Cardamommmm. Seriously my favorite spice of all time. It’s floral, citrusy, gingery, sweet, and spiced. It’s everything.
So because it’s my favorite, I loves to bake with it. It takes a regular old oatmeal cookie and puts it on another level.
I’m shaking my head back and forth as I write this like “mmm. MMM.” Hah. Damn straight, cardamom is thooo guuud.
Now for some recent things around the interwebs:
speaking of summer, I’m crushing hard on scalloped swimsuits
Alex says this is how his third year of medical school feels so far
I got this marble pastry slab this weekend and have loved shooting on it. totally recommend!
That’s all for now, loves. Hope you have great weekends!Print
Cardamom Oatmeal Cookies
- Yield: 8 large cookies 1x
- ½ cup butter, room temperature
- ½ cup white sugar
- ½ cup light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup plus 2 tablespoons flour
- 1 teaspoon freshly ground green cardamom
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup old-fashioned oats
- 1/2 cup golden raisins
- Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- In a standing mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract for an additional minute.
- In a separate bowl, whisk together the flour, ground cardamom, salt, baking soda, and baking powder. With the wet ingredients mixing on low speed, slowly incorporate in the dry ingredients until almost combined. Remove from mixer and fold in oats and golden raisins with a spatula.
- Scoop 3 ounces of cookie dough into a ball and place on cookie sheet, leaving 2 inches in between each cookie. Bake cookies for 12 minutes, or until just beginning to get light golden brown. Allow to cool slightly on cooling rack before noshing.