Chewy Oatmeal Cookies
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
1 tsp. vanilla
2 cups flour (you can use all-purpose or whole wheat, or a combination)
1 tsp. baking soda
1 tsp. salt, scant
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom seed
1/4 tsp. ground nutmeg
3 cups oatmeal
In a large mixing bowl, beat together the butter and white and brown sugars until creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla and mix well.
In another, smaller mixing bowl, combine flour, baking soda, salt, cinnamon, cardamom, and nutmeg. Add to the creamed mixture and stir well to combine. (At this juncture, I use a large wooden spoon, but you can also use a mixer.) Add oats and mix well.
Cover bowl and chill dough for at least an hour.
Preheat oven to 375 degrees. Grease cookie sheets. Roll the dough into balls the size of walnuts and place 2 inches apart on the greased cookie sheets. Dip a fork into white sugar (there will be very little sticking to the fork) and then slightly flatten the tops of the balls, sliding the fork across the surface to release the sugar.
Bake 8 - 10 minutes. Allow cookies to cool for several minutes and then remove from cookie sheets and cool completely. You can use wire cooling racks or do what I do and put them on waxed or parchment paper.
The cardamom really adds a nice flavor to these cookies. They are great as is...but if you still have a hankering for those add-ons, feel free to mix a handful or two of raisins and/or walnuts into the dough before chilling and baking.
I haven't tried this next idea yet, but I think it would work: roll the dough balls in sugar to coat completely and then set them on the greased cookie sheets. Flatten slightly or leave them as is and bake according to the above directions.
Plain and simple living at its homemade best,