Cranberry Cardamom Cookies

Our household loves cookies.
All kinds, including the different ones.
One of our many favourites is Oatmeal Cranberry cookie.
Not too sweet, and wholesome.

When I came across this cookie, I knew I had up-it!
This is an amazing combination.
What makes it so great?
The cardamom.
Hands down, this is a winner.
I don't think I can go back to making a plain Oatmeal Cranberry cookie again.

I thought it was awesome.
My family loved it.
My co-workers were ecstatic.
Now you know, you must bake this cookie.

*The original post came from
http://www.ovenadventures.com/2012/03/27/cranberry-white-chocolate-cardamom-cookies/
which originally came from:
http://www.blueeyedbakers.com/home/2012/3/1/white-chocolate-cranberry-cookies.html

Thank you to both of you.
:)

These are crispy on the outside.
Chewy on the inside.
The texture is just right.
mmmm......I wish I can have some right now with my tea.
You can taste the Cardamom in a good way. 

I made 38 cookies using a 1-Tbsp scoop.

Cranberry Cardamom Cookies

1 cup all-purpose flour
1 cup quick-cooking oats
1/4 tsp ground cardamom
1 tsp baking soda
1/2 cup butter, room-temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp pure vanilla extract
1 cup dried cranberries
1/2 cup white chocolate chips

*Preheat oven to 350F.
Line your cookie sheet/pan with either parchment paper or a Sil-Pat mat.  Set aside.
*In a large bowl, whisk together the dry-ingredients (flour, oats, cardamom, and baking soda) and
set aside.
*In another bowl, beat together the butter and both sugars and vanilla until creamy and fluffy.
Approx. 5-minutes.
*Add in your egg and beat again; approx. 1-minute.
Remember to scrape down the edges of the bowl.
*Place your mixer on the low-setting and slowly add the dry-ingredients to the wet-ingredients.
Mix until combined.
*Fold in your cranberries and white-chocolate-chips; until evenly distributed.
*Using a Tbsp or tsp scoop, (depending on the size of the cookie you want)
scoop out the dough into balls and place on prepared cookie sheet/pan.  2-inches-apart.
*Slightly flatten the cookie and bake for approx. 10-minutes or until golden-brown on the edges.
*Let cool on wire-racks.

*If there are any left, (mine are eaten the same day I bake them)
you may store in an air-tight-container for no more than a 2-3 days.

***Please Note:   I always use Salted Butter and then omit the salt requested in the recipes.
You should do what you feel is best.

Enjoy!
:)