orienticookies or cardamom ginger raisin oatmeal molasses cookies

January 16, 2010

wow, that’s a mouth full for a cookie.

these spectacular cookies are to blame for nullifying this week’s 3 cardio workouts.

they’re easy to prepare, in multiple batches even , since most ingredient measures are whole numbers.

without a prolonged diatribe about cardamom or the original recipe name, here’s my adaptation of WWII oatmeal molasses cookies:


(or cardamom ginger oatmeal molasses cookies)


“dry bowl”

  • 2 cups all-purpose flour
  • 2 cups quick-cooking oatmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom

“wet bowl”

  • 1 cup sugar
  • 3/4 cup butter, softened or at room temperature
  • 2 eggs, beaten
  • 5 tablespoons light molasses
  • 2 teaspoons vanilla extract

“add last”

  • 1/2 cup raisins (any will do, i used sultana)
  • 1/2 cup candied ginger, chopped finely (optional)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, salt, cardamom.
  3. Using a large wooden spoon or stiff spatula, cream the sugar with the butter against sides of another large bowl until smooth and incorporated evenly; using a fork, mix in beaten eggs, molasses, and vanilla.
  4. Using the spoon or spatula, gradually mix the dry ingredients into the wet ingredients. Stir in raisins and ginger. Drop by tablespoonfuls onto ungreased baking sheets, leaving 2 inches between each cookie to spread will baking.
  5. Bake for 11 to 13 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack. Eat one while warm, and let the others cool completely.

Makes about 2 dozen large cookies. According to the nutrition information from the original recipe, one modified Orienticookie is approximately 200 calories of goodness 🙂

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