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
Scale
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.
