cashew butterscotch oaties

★★★★★ 1 Review
llenartowicz avatar
By Laurie Lenartowicz
from Livingston, TN

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.

★★★★★ 1 Review
serves makes 4 dozen
prep time 15 Min
cook time 10 Min

Ingredients For cashew butterscotch oaties

  • 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 lg
    eggs
  • 1 1/2 stick
    butter, softened
  • 1 tsp
    vanilla extract

How To Make cashew butterscotch oaties

  • 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!

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