Butterscotch Cashew Cookies

2
Elizabeth Miche

By
@DOINGITMYWAY

This recipe came from a mystery book I read that had recipes in it for cookies. The Author is JoAnne Fluke and this is her recipe.

I made these and took them to the hospital where i volunteer in the Gift shop. I gave them out to various people and every single one told me this was a great tasting cookie.

Myself, not a cookie lover, ate one and believe me.....I had more. These are a hit with my family and everyone that has tried one.

Rating:

★★★★★ 2 votes

Comments:
Prep:
30 Min
Cook:
10 Min

Ingredients

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  • 3/4 c
    1 and 1/2 sticks (6 oz) salted butter softened
  • 6 oz
    softened cream cheese (1/4 of an 8 oz pkg.
  • 3/4 c
    white (granulated) sugar
  • 3/4 c
    brown sugar
  • 2 tsp
    vanilla extract
  • 1 tsp
    baking soda
  • 2 large
    eggs
  • 3 c
    flour (pack it down when you measure it.)
  • 1 c
    butterscotch chips (6 oz)
  • 1 c
    white chocolate chips
  • 1 1/2 c
    salted, chopped cashews. measure before chopping

How to Make Butterscotch Cashew Cookies

Step-by-Step

  1. Preheat oven to 350 degrees

    In a large bowl, mix the softened butter, softened cream cheese, white sugar and brown sugar until they are light and fluffy

    Mix in the vanilla and the baking soda.
  2. Add the eggs one at a time mixing after each addition.

    (if using the electric mixer) stop now as you will have to add and mix the last three ingredients by hand.
  3. Add the Butterscotch chips to your bowl and stir them in.
    Add the white chocolate chips to your bowl and mix thoroughly.

    NOTE: i used two squares of Whie Almond Bark for mine chopped.

    Add the chopped salted cashews and mix well.
  4. Drop the dough by a mounded teaspoonful on cookie sheet. (At this point it stated UNGREASED pan) however, I sprayed mine lightley with pan oil. They came out fine. They tended to stick on the ungreased one.

    Flatten the cookies a bit with th blade of a spatula or your impeccably clean palm. They will spread a little more in the oven but not a lot.
  5. Bake for about 10 minutes or until they are golden on top.

    Let them cool for a minute or two and transfer to cookie rack to cool completely

    Yields about 4 1/2 dozen.

Printable Recipe Card

About Butterscotch Cashew Cookies

Course/Dish: Other Snacks
Other Tag: For Kids




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