Each baggie contains 6 standard sized cookies.

As a child, I loved baking oatmeal cookies with my mom–I can remember insisting on making a giant monster cookie many times, as well as eating too much dough from the bowl beforehand and spoiling my appetite. Wouldn't be a kid baking project without a little overindulgence!

As an ode to fall, I decided to bust out my absolute favorite oatmeal cookie recipe but make it a little different. Instead of the typical raisin add-in, I've opted for chopped and dried Santa Rosa plums that were gifted to me in a huge bag by my childhood friends' dad, a product of his own mini-orchard in California. Because rye flour pairs so well with plums, I decided to swap out all AP flour for danko rye flour freshly ground by Brooklyn Granary&Mill. I've kept the typical cinnamon spice, but also added a subtle backing of ground cardamom seeds–cardamom and plum also pair beautifully together. Finally, to boost all aforementioned flavors, I opted for a plum cardamom liqueur I made in 2024 instead of bourbon vanilla extract. It's amazing how that little switch infuses the whole dough with a subtle, tangy plum note that buzzes on the back end with cardamom.

After 'curing' in the fridge for 3 days, the sugars and starches concentrate and begin to break down, leaving a cookie that is supremely chewy and flavorful. A perfect treat for the cooling weather!

CONTAINS GLUTEN&DAIRY.