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
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DRY INGREDIENTS
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1/2 cgranulated sugar
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1/2 cbrown sugar, firmly packed
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1 1/2 call purpose flour
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1/2 tspsalt
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1 tspbaking soda
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3 crolled oats
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3/4 ccoarsely chopped roasted salted cashews
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11 ozbag of butterscotch baking chips
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MOIST INGREDIENTS
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2 largeeggs
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1 1/2 stickbutter, softened
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1 tspvanilla extract
How to Make Cashew Butterscotch Oaties
- 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!
