Cardamon-currant oatmeal cookies

March 30, 2011

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Makes 2 dozen

Every morning, my housemate, Quin, makes fabulous steel-cut oatmeal. The night before we decide what flavorings should go in and what time “first oat’’ will be served. Though we get very experimental with our oatmeal (pumpkin/garam masala, for example), we always come back to our standby — cardamom/currant. This flavor combination is just as good in oatmeal cookie form, and very easy to make. We don’t have an electric mixer, so we use plenty of elbow grease to make this dough.

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups old-fashioned rolled oats (not quick-cooking nor steel-cut)
2 teaspoons ground cardamom
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 eggs
1/2 cup whole milk
1/2 cup currants

1. Set the oven at 375 degrees. Line a baking sheet with parchment paper.

2. In a bowl, stir the flour, baking powder, salt, oats, and cardamom to blend them.

3. In an electric mixer, beat the butter and sugar until well blended. Beat in the eggs, one at a time.

4. Add the dry ingredients alternately with the milk until blended. Remove the bowl from the mixer stand. Use a large metal spoon to stir in the currants.

5. With a soup spoon, scoop mounds of dough onto the baking sheet. Bake for 15 minutes or until brown at the edges.

6. Slide the parchment paper onto a wire rack to cool.

Luke Pyenson.

Adapted from “How to Cook Everything’’