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