Cardamom-Cranberry Oatmeal Cookies

Blogger Arlene Cummings of Cooking With Sugar shares a recipe for oatmeal cookies. Cardamom gives plain oatmeal cookies a bold, sweet and slightly gingery flavor that makes them irresistible. Learn to make this recipe with our how-to article.

  • Prep Time 50 min
  • Total Time 50 min
  • Servings 24

pouch Betty Crocker™ oatmeal cookie mix
cup finely chopped walnuts or pecans
cup chopped sweetened dried cranberries
teaspoon ground cardamom
cup butter, softened
tablespoon water
teaspoon vanilla
Powdered sugar and additional ground cardamom for dusting

  • 1 Heat oven to 350°F. In large bowl, stir together cookie mix, nuts, cranberries and 1 teaspoon cardamom. Stir in butter, water, vanilla and egg until soft dough forms.
  • 2 Roll dough into tablespoonful-size balls; place about 2 inches apart onto ungreased cookie sheets.
  • 3 Bake 12 to 14 minutes or until set. Cool 2 to 3 minutes; remove from cookie sheets to cooling racks. Sprinkle with powdered sugar and cardamom.

Expert Tips

Cookies can be stored covered at room temperature for up to a week.

Raisins or dried dates can replace the dried cranberries.