Cashew-Butterscotch Cookies

Cashew-Butterscotch Cookies

Ingredients:
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

Directions:
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