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Cardamom-Cranberry Oatmeal Cookies

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Cardamom-Cranberry Oatmeal Cookies
  • Prep 50 min
  • Total 50 min
  • Servings 24
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Classic oatmeal cookies are given a bold new flavor thanks to the addition of dried cranberries and ground cardamom.
By Arlene Cummings
Updated Oct 7, 2011

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cookies can be stored covered at room temperature for up to a week.
  • tip 2
    Raisins or dried dates can replace the dried cranberries.

Nutrition

Nutrition Facts are not available for this recipe
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