Salted Cardamom Oatmeal Cookies

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Cookies. Who doesn’t love a good cookie? I know I do. They are great with coffee, tea or milk; can be eaten as a stand alone dessert or a snack are the perfect lunchbox treat for kids of all ages. And just as much as eating them, I love to bake them. Cookies that come together quickly are my favorite as are those with interesting ingredients. And these cardamom infused oatmeal cookies from The Yankee Kitchen Ninja fit the bill on both fronts.

Cardamom is definitely an acquired taste; you either love it or you don’t. Personally, I love it. Cardamom is spicy with hints of pepper and ginger and adds a surprising punch of flavor to any dish. Although I most often think of it as belonging in savory dishes, when combined with salt and added to these oatmeal cookies it is absolutely fabulous. So if you don’t already have cardamom on hand, go buy some and make these cookies. I promise that you won’t be disappointed.

SALTED CARDAMOM OATMEAL COOKIES

3/4 cup al-purpose flour

1 teaspoon ground cardamom

1 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons unsalted butter, at room temperature

2/3 cup dark brown sugar

1 egg

1/4 cup buttermilk

1 teaspoon vanilla extra

1 1/2 cups old fashion rolled oats

Coarse sea salt (for topping)

  • Preheat the oven to 350 degrees.
  • In a small bowl whisk together the flour, cardamom, salt and baking soda. Set aside.
  • Using a handheld electric mixer, cream the butter and sugar until light and fluffy.
  • Add in the egg, buttermilk and vanilla extract and beat until smooth.
  • Add the dry ingredients to the wet ingredients and using the electric mixer, beat on low-speed.
  • Fold in the oatmeal.
  • Leaving 2 inches of space between each cookie, drop the batter by spoonfuls onto a parchment lined baking sheet.
  • Sprinkle the tops of each cookie with sea salt.
  • Bake for 11 to 12 minutes or until the edges are browned and the middle of the cookies are still soft.
  • Remove from the oven and allow to cool slightly before moving the cookies to a wire rack.
  • Cool completely.

Yields: 32 1 1/2 inch cookies

 


 

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