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Cardamom-Cranberry Oatmeal Cookies

  • Prep 50 min
  • Total 50 min
  • Servings 24

Classic oatmeal cookies are given a bold new flavor thanks to the addition of dried cranberries and ground cardamom. MORE + LESS -

Arlene Cummings Arlene Cummings
October 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

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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