If you have a soft spot for cozy flavors and a cookie that whispers warmth in every bite, then this Cardamom-Spice Oat Cookies Recipe will quickly become your new favorite. Loaded with the deep, aromatic charm of cardamom paired beautifully with oats and a medley of spices, these cookies are a delightful treat that balances chewy texture and inviting spice notes. Whether you’re baking for a chilly afternoon or gifting something homemade, this recipe brings a perfect harmony of sweetness and spice that brightens your day and fills your kitchen with irresistible aromas.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the careful selection of ingredients. Each one plays a vital role, from the hearty oats giving texture to the warming spices that deliver a gentle kick. Together, they create a cookie with layers of flavor and a texture that’s just right.
- 2 cups King Arthur Unbleached All-Purpose Flour: Provides the perfect structure and a tender crumb.
- 2 cups Old-fashioned rolled oats: Adds a chewy, wholesome texture that makes these cookies so satisfying.
- 1 teaspoon Baking soda: Helps the cookies rise just enough for a soft, airy bite.
- 0.5 teaspoon Table salt: Balances the sweetness and enhances the spice flavors.
- 1 teaspoon Cardamom: The star spice giving a vibrant, slightly citrusy aroma that defines the cookie.
- 1 teaspoon Cinnamon: Adds warm, sweet undertones that pair perfectly with cardamom.
- 1 teaspoon Ginger: Brings a touch of zest and heat to the spice mix.
- 1 teaspoon Baharat or allspice: Deepens the spice complexity with a slightly smoky, peppery note.
- 1 cup Unsalted butter (room temperature): Creates richness and helps develop a tender, chewy chew.
- 0.75 cup Dark brown sugar: Infuses the cookies with moisture and a deep, molasses sweetness.
- 0.25 cup Light brown sugar: Balances sweetness with a lighter caramel flavor.
- 0.25 cup Maple syrup: Adds natural sweetness and a subtle, earthy flair.
- 1 large egg: Binds the dough and contributes to the cookie’s soft texture.
- 1 teaspoon King Arthur Pure Vanilla Extract: Enhances all the other flavors and adds warm depth.
- 0.5 cup Dried currants: Little bursts of tart sweetness that contrast beautifully with the spices.
- 0.5 cup Dried apricots, diced: Offers chewy, fruity notes that brighten the cookie.
How to Make Cardamom-Spice Oat Cookies Recipe
Step 1: Prepare Your Baking Sheets
Start by lining two baking sheets with parchment paper or silicone baking mats. This simple step ensures your cookies bake evenly and won’t stick, making clean-up a breeze and keeping every cookie perfectly shaped.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, oats, baking soda, salt, cardamom, cinnamon, ginger, and baharat or allspice until everything is combined. This spice-packed blend is the foundation of the cookie’s signature flavor, so make sure it’s well mixed before moving on.
Step 3: Cream the Butter and Sugars
Using a stand mixer or hand mixer, beat the room temperature butter with the dark and light brown sugars plus the maple syrup on medium-high speed. Watch as the mixture turns light and fluffy—this process traps air that helps your cookies have that tender texture we all crave. Remember to scrape down the sides to mix everything evenly.
Step 4: Add Egg and Vanilla
Next, add the large egg and vanilla extract to the creamed mixture and beat on medium speed until smooth and creamy. This step binds ingredients and infuses the batter with an aromatic richness, so don’t rush it!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet bowl on low speed. Mix just until combined to avoid overworking the dough—this keeps your cookies tender. Once smooth, fold in the dried currants and diced apricots by hand to spread them evenly throughout the dough.
Step 6: Chill the Dough
Use a cookie scoop or your hands to form ping pong-sized balls of dough and place them on the prepared baking sheets. Cover and chill in the fridge for 1 hour, or if you need to speed things up, pop the trays into the freezer for 20 minutes. Meanwhile, preheat your oven to 350°F. This chilling step is key for rich flavor development and helps the cookies bake evenly without spreading too much.
Step 7: Bake to Perfection
Once chilled, bake the cookies for 18 to 20 minutes. Keep an eye out for the edges turning a warm golden brown and the center looking set but still soft. After baking, let the cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely—this finishing touch helps them firm up perfectly without losing that chewy edge.
How to Serve Cardamom-Spice Oat Cookies Recipe
Garnishes
These cookies are charming as they are but topping them with a light dusting of powdered sugar or a sprinkle of finely chopped pistachios amps up their festive appeal. For extra flair, drizzle a touch of melted white chocolate over the cooled cookies for a sweet, creamy contrast.
Side Dishes
Serve your Cardamom-Spice Oat Cookies alongside a steaming cup of chai tea or rich espresso to complement the warm spices. They also pair beautifully with a scoop of vanilla or cinnamon ice cream, turning a simple cookie into a comforting dessert experience.
Creative Ways to Present
For a cozy gathering, arrange these cookies on a rustic wooden board with little bowls of extra dried fruit and nuts. They make fantastic gifts too—pack them in a decorative tin or clear cello bags tied with a cinnamon stick and ribbon for a thoughtful handmade treat.
Make Ahead and Storage
Storing Leftovers
Keep your extra Cardamom-Spice Oat Cookies fresh by storing them in an airtight container at room temperature for up to a week. Layering with parchment paper helps prevent any sticking and preserves their lovely chewy texture.
Freezing
If you want to make these cookies ahead of time, freeze the dough balls on a baking sheet first, then transfer them to a freezer-safe bag or container. You can bake straight from frozen; just add a couple of extra minutes to the baking time. Finished cookies can also be frozen for up to 3 months, perfect for future cravings.
Reheating
Warm leftover cookies in the microwave for about 10 seconds or heat gently in a low oven. This refreshes their softness and reawakens the enticing spice aroma that makes this Cardamom-Spice Oat Cookies Recipe so special.
FAQs
Can I substitute the dried fruit?
Absolutely! Feel free to swap dried currants and apricots with raisins, cherries, or even chopped dates. Each substitution offers a unique sweetness and texture, so tailor it to your taste or what you have on hand.
What if I don’t have baharat?
If baharat is elusive, allspice is a perfect and common substitute, delivering that warm, peppery tone. You can also mix a pinch of ground cloves and nutmeg for a similar depth in your spice blend.
Can I make these cookies gluten-free?
Yes! Use a gluten-free all-purpose flour blend in place of regular flour, and make sure your oats are certified gluten-free. This swap keeps the texture lovely while accommodating dietary needs.
Why is chilling the dough important?
Chilling solidifies the butter and allows the flour to hydrate fully, which leads to cookies that spread less and have a richer flavor. It’s a step that improves both taste and texture dramatically.
How long will these cookies stay fresh?
Stored in an airtight container, these Cardamom-Spice Oat Cookies will stay fresh and delicious for about a week. Beyond that, their chewy texture might start to fade, but they remain tasty when gently reheated.
Final Thoughts
Baking this Cardamom-Spice Oat Cookies Recipe is like inviting a little warmth and comfort straight from the oven into your home. Each bite is a celebration of familiar spices and wholesome oats, crafted to brighten your day no matter the season. Give this recipe a try—you might find it becomes your go-to cookie for every cozy occasion and a delightful treat to share with those you love.
Print
Cardamom-Spice Oat Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cardamom-Spice Oat Cookies combine warm spices like cardamom, cinnamon, ginger, and baharat with hearty oats, dried currants, and apricots for a flavorful treat that brightens your day. The cookies have a golden, slightly chewy texture with just the right amount of sweetness, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 cups Old-fashioned rolled oats
- 1 teaspoon Baking soda
- 0.5 teaspoon Table salt
- 1 teaspoon Cardamom
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger
- 1 teaspoon Baharat or allspice
Wet Ingredients
- 1 cup Unsalted butter (at room temperature)
- 0.75 cup Dark brown sugar
- 0.25 cup Light brown sugar
- 0.25 cup Maple syrup
- 1 large Large egg
- 1 teaspoon King Arthur Pure Vanilla Extract
Add-ins
- 0.5 cup Dried currants
- 0.5 cup Dried apricots, diced
Instructions
- Prepare your pans: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, oats, baking soda, salt, and spices (cardamom, cinnamon, ginger, and baharat) until evenly combined. Set aside.
- Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter, dark brown sugar, light brown sugar, and maple syrup on medium-high speed for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate egg and vanilla: Add the large egg and vanilla extract to the creamed mixture, then beat at medium speed until smooth and creamy. Scrape the bowl as needed for thorough blending.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Scrape the bowl and mix for another 30 seconds to ensure an even dough.
- Fold in dried fruit: Gently fold in the dried currants and diced apricots until they are evenly distributed throughout the dough.
- Scoop and chill dough: Using a cookie scoop or hands, form ping pong ball-sized dough balls and place them on prepared baking sheets. Cover and chill in the refrigerator for 1 hour or freeze for 20 minutes. Preheat oven to 350°F during chilling.
- Bake the cookies: Once chilled, bake the cookies in the preheated oven for 18 to 20 minutes, until the edges are golden and the centers have set. Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough helps the cookies hold their shape and develop a chewier texture.
- Using parchment paper or silicone mats ensures easy cookie release and prevents sticking.
- If you prefer softer cookies, reduce baking time by a minute or two.
- Feel free to substitute dried currants and apricots with your favorite dried fruits or nuts.
