A soft, chewy oatmeal cookie spiced with cardamom, cinnamon, nutmeg, and cloves, then dotted with dried currants and crunchy almond slices. It’s finished with a generous drizzle of white chocolate candy coating for a decadent treat that’s a cinch to make.
- 2 sticks salted butter, softened
- 1/3 cup granulated sugar
- 1 Cup dark brown sugar
- 1 1/2 tsp good vanilla extract
- 1 extra large egg
- 1 3/4 Cups Better Batter Gluten Free All Purpose Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/2 Cups quick cooking oats
- 1 cup dried currants
- 2/3 Cup sliced almonds
- 1 Cup Vanilla Candiquik chips
- Preheat your oven to 350 degrees.
- In a large bowl, combine the butter and the sugars. Mix until creamed together, then add the vanilla and the egg and mix gently to combine.
- Add the Better batter Flour, the baking powder, baking soda, and spices. Mix gently.
- One at a time, fold in the oats, currants, and the almond slices.
- Line a sheet pan with parchment paper. Measure out slightly heaping Tablespoons of dough and roll into balls using your hands. Space the cookies out well as they do spread quite a bit.
- Bake the cookies for 13 to 15 minutes, just until they are mostly set and they start to turn golden on the edges.
- Let the cookies cool on the sheet pan for a few minutes before moving them to a cooling rack.
- Place the Candiquik chips in a medium microwave safe bowl. Using the defrost setting, microwave the chips in 30 second intervals until the chips are just melted. Stir in between intervals.
- Place the melted white chocolate into a gallon-sized zip top bag. Cut a very small hole in the tip with scissors.
- Quickly pipe the chocolate onto the cookies in a zigzag motion. Allow the cookies to sit until the white chocolate is set up.
As always, check to make sure the brand of oats, baking powder, and white chocolate melting chips are gluten free varieties.