Cashew-Caramel Cookies Recipe

Preheat oven to 350 degrees F. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside.

Process remaining cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy.

Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy.

Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.

Shape dough into 1½-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula.

Bake for 6 to 7 minutes more until bottoms are just golden. Let cool completely on sheets on wire racks.

Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.