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

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

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!

About Cashew Butterscotch Oaties

Course/Dish: Cookies
Other Tag: Quick & Easy