Cashew Butterscotch Oaties

Laurie Lenartowicz

By
@llenartowicz

I mix up all of the dry ingredients in a gallon size freezer bag. You can do this ahead of time and always have the mix available for bake sales or cravings. This is a very simple recipe and quite delicious with the combination of salty cashews and sweet butterscotch chips. Let's not forget the oatmeal which is wholesome and crunchy.


Featured Pinch Tips Video

Comments:

Serves:

makes 4 dozen

Prep:

15 Min

Cook:

10 Min

Ingredients

DRY INGREDIENTS

1/2 c
granulated sugar
1/2 c
brown sugar, firmly packed
1 1/2 c
all purpose flour
1/2 tsp
salt
1 tsp
baking soda
3 c
rolled oats
3/4 c
coarsely chopped roasted salted cashews
11 oz
bag of butterscotch baking chips

MOIST INGREDIENTS

2 large
eggs
1 1/2 stick
butter, softened
1 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 375 degrees.
2
Measure all of the dry ingredients into a gallon size freezer bag or large bowl. Seal the bag and shake gently to combine or stir with a wooden spoon if using a bowl.
3
I find that a stand mixer is the easiest way to mix this dough but you may use a wooden spoon by hand or an electric hand mixer.
Pour the dry ingredients into a mixer bowl. Add the moist ingredients.
4
Beat on low until all ingredients are combined and no dry ingredients remain visible. This comes together quickly. It only takes a minute with a mixer.
5
Grease clean hands and roll dough into walnut sized ball. Place on ungreased baking sheet and flatten slightly with your hands. leave 2" space between cookie dough.
6
Bake 10-12 minutes. Let sit on baking sheet for 2 minutes. Remove to rack to cool. Store in tightly sealed container
7
Hide these cookies if you wish for them to stick around for any length of time!

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy