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How To Make Caramel Cashew Cookies
These cashew cookies combine the caramel flavor of toffee bits with toasted, salted cashew nuts, bringing a balance of sweet and salty.
Serves:
Ingredients
- 1cupbutter,softened
- 2cupslight-brown sugar,packed
- 2large eggs
- 2tspvanilla extract
- 2½cupswhole oats
- 2cupsall-purpose flour
- 1tspbaking powder
- 1tspbaking soda
- ½tspsalt
- 1⅓cupstoffee bits
- 1½cupssalted cashew halves,toasted, chopped into small pieces
Instructions
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Preheat oven to 375 degrees F. Butter a cookie sheet and set aside.
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In a food processor, grind oats for about 1 minute until nearly flour. Pour ground oats into a mixing bowl, add all-purpose flour, baking powder, baking soda, and salt. Whisk until well blended, set aside.
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In the bowl of an electric mixer, whip together butter and sugar for about 3 to 4 minutes until light and fluffy.
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Stir in eggs one at a time, then add vanilla. Slowly stir in flour mixture until well combined.
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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 dough for 9 minutes for softer cookies to 11 minutes for crisper cookies.
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Allow to cool several minutes on cookie sheet before transferring to a wire cooling rack.
Nutrition
- Calories: 163.16kcal
- Fat: 8.20g
- Saturated Fat: 3.97g
- Trans Fat: 0.19g
- Monounsaturated Fat: 2.74g
- Polyunsaturated Fat: 0.82g
- Carbohydrates: 19.91g
- Fiber: 1.15g
- Sugar: 9.34g
- Protein: 3.07g
- Cholesterol: 23.12mg
- Sodium: 70.74mg
- Calcium: 22.90mg
- Potassium: 84.17mg
- Iron: 1.01mg
- Vitamin A: 51.63µg
- Vitamin C: 0.03mg
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