I love all the exciting ice cream flavors out there, one of them being caramel cashew ice cream. That is why I created this recipe, in honor of the caramel cashew ice cream. These cookies are amazing! You get that delectable, unmistakable caramel flavor from the toffee bits and that divine slightly salty flavor from the cashews. These cookies even have a bit of hidden nutrition in from the oats (no one will notice they're there, they just make the cookie have a moist and slightly chewy texture). These cookies would be a hit at the next Thanksgiving or Christmas party, they will keep people coming back for more!
Caramel Cashew Cookies
Yields 4 dozen
Ingredients
1 cup butter, softened
2 cups light-brown sugar (packed)
2 large eggs
2 tsp vanilla extract
2 1/2 cups whole oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/3 cups toffee bits
1 1/2 cups toasted, salted cashew halves, chopped into small pieces
Directions:
Preheat oven to 375 degrees. Butter a cookie sheet, set aside. In a food processor, grind oats until nearly flour, about 1 minutes. Pour ground oats into a mixing bowl, add all-purpose flour, baking powder, baking soda and salt. Whisk until well blended, set aside. In the bowl of an electric mixer, whip together butter and sugar until lighter and fluffy, about 3-4 minutes. Stir in eggs one at a time, add vanilla. Slowly stir in flour mixture until well combine. Mix in toffee bits and cashew pieces. Round dough into cookie balls (about the size of a heaping tablespoon). Place on greased cookie sheet and bake 9 - 11 minutes (9 for softer, 11 for crispier). Allow to cool several minutes on cookie sheet before transferring to a wire cooling rack.
That'll be mine.
