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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.

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

Ingredients

1
pouch Betty Crocker® oatmeal cookie mix
1/2
cup finely chopped walnuts or pecans
1/4
cup chopped sweetened dried cranberries
1
teaspoon ground cardamom
1/2
cup butter, softened
1
tablespoon water
1
teaspoon vanilla
1
egg
Powdered sugar and additional ground cardamom for dusting

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

Expert Tips

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

Raisins or dried dates can replace the dried cranberries.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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