Cashew Butterscotch Oaties

1
Laurie Lenartowicz

By
@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 vote
Comments:
Serves:
makes 4 dozen
Prep:
15 Min
Cook:
10 Min

Ingredients

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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

How to Make Cashew Butterscotch Oaties

Step-by-Step

  • 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!

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About Cashew Butterscotch Oaties

Course/Dish: Cookies
Other Tag: Quick & Easy




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