
Okay, okay, I know this is another cookie, but I just remembered these. I made these Cashew-Butterscotch Cookies before I went on my trip to New York, and forgot to post the recipe. These were really good cookies, and I'd feel sad if I didn't talk about them.
Oatmeal-Scotchies were my favorite cookies growing up, and these taste very similar. They contain oatmeal, butterscotch chips, a tiny bit of cinnamon, and my favorite part- sea salted cashews. I love cashews. They might be my favorite nut...but that's hard to say. I love pecans.
Question: how do we feel about butterscotch chips? They seem a little harsh to me.
Like, they make we want to drink a lot of water.
That's all for now! Have a good weekend. Also, Heather needs your vote in a pizza contest! Help her out!

Printable Recipe
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (scant)
1/4 teaspoon ground cinnamon
1 cup quick-cooking oats
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups butterscotch chips
3/4 cup coarsely chopped salted cashews
Preheat oven to 350 degrees F. Butter a large sheet pan.
In a medium sized mixing bowl, sift together flour, baking soda, salt and cinnamon; stir in oats until well combined.
In a large mixing bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy, about 1-2 minutes. Beat in vanilla and egg until well combined. Reduce mixer speed to low and beat in flour mixture until just combined; beat in butterscotch chips and cashews until combined.
Drop dough onto cookie sheet, in large, rounded spoonfuls (about 3 tablespoons per cookie). Bake at 350 degrees F, for 11-13 minutes, or until golden brown. Cool for 2 minutes before transferring to wire racks to cool completely.
Makes 16-20 cookies, depending how big you make them

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Sup?