Cashew Butterscotch Oaties

Name: Cashew Butterscotch Oaties
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: makes 4 dozen
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

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.

Rating:

★★★★★ 1 vote5

Comments:

7 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
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How to Make Cashew Butterscotch Oaties

Step-by-Step

Preheat 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 container
Hide these cookies if you wish for them to stick around for any length of time!