Cinnamon Oatmeal Cookies with Cardamom and Chocolate Chips

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Growing up, my neighbor made the best chocolate chip cookies I've ever had in my life. I've spent the bulk of my baking years trying to recreate that recipe with no success. They were gooey, chewy and more and more flavorful with each and every bite. 

This past week on a particularly cool August day, nothing sounded better than fresh from the oven oatmeal chocolate chip cookies. On a whim, I decided to upgrade my usual oatmeal chocolate chip cookies with a bit of cinnamon. However, because I'm me, instead of using cinnamon, I accidentally reached for the cardamom and as I added a dash of it in, panic struck. As luck would have it, I actually like the taste of cardamom. Since I had cinnamon stuck in my head, I still added it and the end result came out wonderfully.  

If you're not a fan of chocolate chips (seriously, who doesn't love chocolate?!) you can add nuts, raisins or currants in the place of the chocolate chips. Dark chocolate chips are my favorite to use for any cookie recipe.


  • 1 1/2 cups all-pupose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • dash of cardamom
  • 1/2 teaspoon salt
  • 3/4 cup butter at room temperature
  • 1 cup firm packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cup old-fashioned rolled oats
  • 1 cup chocolate chips, (or) currants, raisins


  • Space two racks evenly in oven and preheat to 350º Line 2 baking sheets with parchment paper.
  • In a bowl, sift together the flour, baking soda, cinnamon and salt.
  • In a mixer, beat the butter and sugars on medium high until combined. Mix in the eggs and vanilla and beat until well blended. Add a dash of cardamom if using. Add the dry ingredients and oats and beat on ow speed until incorporated. stir in currants if using.
  • Drop heaping teaspoons full of dough onto the prepared pans, spacing them slightly apart. bake until the cookies are golden brown, about 15 minutes, rotating the sheets halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.

It is very important that you rotate the sheets from top to bottom rack, even if only cooking one sheet otherwise the cookies may not cook thoroughly. 

The final result of these cookies was exactly what I had set out for: they're soft, chewy and full of cinnamon. While they still don't compare to those original chocolate chip cookies I set out to duplicate, they're as close as I've come to recreating that comforting taste.

If you're looking for a crunchier cookie, reduce the oats by 1/2 a cup.

Do you have a cookie recipe from your childhood that you'd love to recreate but have been unable to?

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