Cashew Butterscotch Oaties
|Categories:||Cookies, Quick & Easy|
|Keywords:||butterscotch, oatmeal, cashews|
|Serves:||makes 4 dozen|
|1/2 c||granulated sugar|
|1/2 c||brown sugar, firmly packed|
|1 1/2 c||all purpose flour|
|1 tsp||baking soda|
|3 c||rolled oats|
|3/4 c||coarsely chopped roasted salted cashews|
|11 oz||bag of butterscotch baking chips|
|1 1/2 stick||butter, softened|
|1 tsp||vanilla extract|
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DirectionsPreheat oven to 375 degrees.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.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.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.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.Bake 10-12 minutes. Let sit on baking sheet for 2 minutes. Remove to rack to cool. Store in tightly sealed containerHide these cookies if you wish for them to stick around for any length of time!