Oatmeal-Spelt Cookies with Nuts and Dried Cranberries

Oatmeal cookies are among my favorite cookies, and I always enjoy experimenting with finding new flavors for the basic recipe. This time, since I like the unique flavor and texture of spelt flour, I decided to combine it with the oatmeal in the following recipe.

Looking at the pantry, I’ve found some small amounts of assorted nuts, so decided to add them, and some dried cranberries, to the mixture. Cardamom, one of my favorite spices for cookies, also found its way into the bowl, along with vanilla paste. The dough was quick and easy to assemble, and was ready even before the oven was hot enough to bake the cookies.
This time I was aiming at chewy cookies, so I left the dough balls nice and plump in the pans, and placed them in the freezer for ten minutes before baking, so that they will keep their shape while baking.
The cookies came out exactly as I was hoping for: with a chewy center, crispy edges, wonderful aroma and complex texture and flavor from the dried cranberries and the different types of nuts. Try them and enjoy.

Notes:
* I prefer cookies that are not overly sweet. If you prefer sweeter ones, increase the amount of sugar to ¾ cup.
* If you aren’t a fan of cardamom, use cinnamon instead.

Makes: 18-20
Prep time: 10 minutes
Chilling time: 10 minutes
Baking time: 12-14 minutes

Ingredients:
1 stick (115 grams) butter, very soft
1 L egg
½ cup brown sugar, packed (see notes)
½ tsp cardamom powder (or cinnamon)
½ tsp vanilla paste
¼ tsp salt
½ cup spelt flour
½ tsp baking powder
1 cup old fashioned rolled oats
½ cup finely chopped nuts (I used walnuts, pecans and pistachios)
½ cup dried cranberries

1. Preheat the oven to 350F (175C). Line two cookie sheet pan with baking paper.
2. In a medium bowl, Whisk together the butter, egg and sugar. Add the cardamom, vanilla,  salt, spelt flour and oats, and mix with a spatula. Add the nuts and dried cranberries and mix again.

3. Using a small ice cream scoop, portion 18-20 balls from the dough, and place them in the pan, leaving a bit of room to expand.

4. Place the pans in the freezer for 10 minutes. Bake, while cold, for 12-14 minutes, until the cookies are golden-brown around the edges. Transfer to cool on a rack.