COOOOOKIES! I really like cookies. Okay, that was a lie. I loooove cookies. And, I just realized that the number of my posts on cookies are far more than any other category.
This recipe just makes me love cookies even more. It all started a few months ago when a co-worker brought in cookies from Trader Joes. They were caramel and cashew and oh so crunchy and good. They were also bite size so you could eat like 6 and not really feel guilty about it. I’d never made cookies with cashews so I ventured to Pinterest for other cashew cookie recipes. I found this one first and pinned it.
These cookies are delicious! They are so chewy with the little crunch from the cashews. The only issue was that the grocery store I stopped at didn’t just have toffee bits so I HAD to buy Heath candy baking pieces instead. Have you ever had chocolate covered toffee cashews? Yea, they are good so adding a little chocolate to these couldn’t really hurt anything in my book! The chocolate from the Heath was subtle; you can really taste the cashews and toffee. You could add chocolate chips if you want more chocolaty goodness – I think I’ll try that next time.
Give these babies a try! You won’t be disappointment.
Caramel Cashew Cookies
1 cup butter, softened
2 cups light-brown sugar (packed)
2 large eggs
2 tsp vanilla extract
2 1/2 cups whole oats (ground to flour texture)
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/3 cups Heath candy bar bits or toffee bits
1 1/2 cups toasted, salted cashew halves, chopped into small pieces
Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
In a food processor, grind oats until nearly flour texture (about 1 minute). Combine oats, flour, baking powder, baking soda and salt into a medium mixing bowl. Whisk until blended and set aside.
In a large bowl, mix the butter and brown sugar until light and fluffy, about 3-4 minutes. Add in eggs one at a time and then add in the vanilla. Gradually add in flour mixture until well combined. Mix in heath bits and cashews. Using a tablespoon or cookie scooper, drop dough balls onto the prepared baking sheet. Bake 9 - 11 minutes (9 for softer, 11 for crispier). Allow to cool a few minutes on cookie sheet before transferring to a wire cooling rack. Store in an airtight container.
*I did refrigerate my dough between batches. The first batch of cookies did spread a little but once the dough was chilled it held its shape much better!
Makes about 5 dozen cookies.
Loved that this made so many cookies! I took some to my office, husbands office, and home to the family for Labor Day Weekend!
Oh - I announced the winner on my recent giveaway.