Cashew Chocolate Butterscoth Cookies
Ingredients:
1 cup butter, softened
1 cup packed brown sugar
½ cup granulated sugar
1 ½ teaspoons baking soda
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
2 cups rolled oats
1 cup coarsely chopped cashews
1 cup semisweet chocolate chips
½ cup butterscotch chips
Directions:
-
Preheat oven to 375 degrees.
-
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
-
Add brown sugar, granulated sugar, baking soda and salt; beat until combined.
-
Beat in eggs and vanilla until mixed well.
-
Beat in as much flour as possible with the mixer and stir in any remaining flour with a wooden spoon.
-
Stir in rolled oats, cashews, chocolate and butterscotch chips.
-
Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets.
-
Bake for 6 to 7 minutes or until edges are golden.
-
Remove from oven and transfer cookies to wire racks with a metal spatula and allow them to cool completely.
Yield: 4 dozen