Cashew Butterscotch Oaties Recipe
1

Cashew Butterscotch Oaties


Laurie Lenartowicz Recipe

By Laurie Lenartowicz
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.

pinch tips: How to Crack an Egg with One Hand


Rating:
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