I am a huge fan of oatmeal cookies and these are my absolute favorite! They are full of raisins, nuts, and yummy spices – cinnamon, allspice, and cardamom … the best spice on the planet! Plus, they are soft cookies and stay that way even days after baking them. It’s funny because we usually like crispy, crunchy cookies, but oatmeal cookies have to be soft! Otherwise, you might as well be eating a granola bar, right? Come to think of it, these cookies are actually delicious for breakfast, too! The trick to keeping them soft is reconstituting the raisins in boiling water before adding them to the cookie dough. This keeps the cookies soft for days. You are gonna love these gems!!!
Cardamom Raisin Oatmeal Cookies
- 2 cubes butter (1 cup or 8 oz.) at room temp
- 1 1/2 cups brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 2/3 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 3/4 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 cups quick oats
- 1 cup raisin or currants
- 1/2 walnuts or pecans coarsely chopped (optional)
- Preheat oven to 350 ⁰F. Prepare a cookie sheet with cooking spray or parchment paper.
- Place raisins (or currants) in a small bowl and pour about 1 cup boiling water over them. Allow them to sit and soak for about 15 minutes. This plumps them up and allows them to stay moist while baking. After 15 minutes, wring out the excess water by squeezing them in cheesecloth or simply with your hands. Set aside.
- In a large mixing bowl, beat butter and sugar together until fluffy with an electric mixer. Add vanilla and eggs and beat until thoroughly blended.
- Sift dries (flour, soda, salt, cinnamon, cardamom, allspice) and add to butter mixture. Mix well. Add raisins, nuts, and oatmeal.
- Drop by large spoonful onto a greased baking sheet. Bake in a 350-degree oven for 10-12 minutes or until golden brown. Cool on a baking rack. Store in an airtight container.