Chocolate-Peanut Cardamom Oatmeal Cookies: Recipe

chocolate-peanut cardamom oatmeal cookies

I concocted this recipe earlier this week, and I think this is my new favorite cookie.  I was looking to create a cookie slightly sweet, a little salty, with interesting texture, not the typical chewy or crunchy cookie.  I guess the goal was half way between a cookie & a crunchy granola bar.  I was also craving chocolate covered pretzels at the time, hence the salt & chocolate :)

I achieved a little extra coarseness in the cookie by using Turbinado raw sugar & kosher salt, I also added a generous portion of good quality chocolate chopped into chunks.  Since I wanted these cookies to be an acceptable substitute for a granola bar in the morning, made sure to add some peanuts for a protein boost & used mostly whole grains.  To add a little intrigue cardamom was used generously.

Chocolate-Peanut Cardamom Oatmeal Cookie Recipe

1/2 c. all purpose flour

1/2 c. whole wheat flour

1/2 tsp. baking soda

3/4 tsp. kosher salt

1 tsp.  cardamom (ground)

1 c. turbinado raw sugar

1 stick of softened unsalted butter

1/2 tsp. bourbon vanilla

1 egg

1 2/3 c. old fashioned oats

1 c.  good quality semi-dark chocolate (chunks)

2/3 c. lightly salted roast peanuts


  1. Preheat oven to 350 degrees.
  2. Sift together, both flours, salt, baking soda & cardamom, in a bowl.
  3. Cream butter & sugar together, then add vanilla and egg, beat until blended.
  4. Add the flour mixture while continuing to beat.
  5. Switch over to dough hook on stand mixer or incorporate the remaining ingredients by hand.
  6. Add oats and mix in thoroughly.
  7. Now add chocolate & peanuts, until evenly distributed through the thick dough.
  8. Cover a sheet pan with parchment or a silicone baking sheet.
  9. Scoop out the cookies (tightly packed)  with a melon baller or other small scoop (I use a rounded double espresso scoop, with a bit of Pam sprayed on it).  If you don’t have a scoop on had just do your best to make the cookies uniform & packed together.
  10. Bake for approx. 14 minutes.
  11. Put on a rack to cool.

This recipe makes about 2 1/2 dozen cookies.

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  1. says

    Um…YUM! I love the idea of these being a substitute for granola for breakfast. I can’t get my kids to eat granola for breakfast, but I’m certain if i gave it to them and they looked like cookies it would be a win!

    As luck would have it, I have everything I need to make these tomorrow. I have been baking so many cookies it isn’t funny, but I want these!

    Thanks so much for Sharing!

  2. says

    Oh my, you want me to bake today, don’t you? But I can’t I have too many other things to do! I am even purchasing an ice cream cake for my son’s birthday! These cookies look so good, thanks for sharing your “concoction” ;-)

    I have never heard of cardamom, that I remember. Now I have to look that up….

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