Cashew Butterscotch Oaties
By
Laurie Lenartowicz
@llenartowicz
1
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.
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
- 2 large
- eggs
- 1 1/2 stick
- butter, softened
- 1 tsp
- vanilla extract
DRY INGREDIENTS
MOIST INGREDIENTS
How to Make Cashew Butterscotch Oaties
- 1Preheat oven to 375 degrees.
- 2Measure 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.
- 3I 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. - 4Beat 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.
- 5Grease 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.
- 6Bake 10-12 minutes. Let sit on baking sheet for 2 minutes. Remove to rack to cool. Store in tightly sealed container
- 7Hide these cookies if you wish for them to stick around for any length of time!
