BUTTERSCOTCH SALTED CASHEW COOKIES
Number Of Ingredients 10
Steps:
- For cookies:
- Using a stand mixer with the paddle attachment cream together the butter and the sugars until very light and fluffy, about 3 minutes on medium high.
- Scrape down the side of the bowl.
- Continue mixing while adding the eggs one at time.
- Make sure each egg is incorporated before adding the next.
- Add the vanilla extract and scrape down the bowl with a spatula.
- In a small bowl combine the flour, soda and salt and mix to combine.
- With the machine on low, slowly add the flour.
- Mix until just combined, taking care not to over mix.
- With the mixer on low add in the butterscotch chips and cashews. Mix until the ingredients are distributed somewhat evenly.
- Roll cookie dough in to 1 inch balls.
- Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.
- *Please note that yes that reads 360 and not 350. If you oven does not go to that I would stay with 350 and bake an extra minute.
BUTTERSCOTCH CASHEW CLUSTERS
This recipe is from my daughter-in-law. These cookies are totally awesome! When I make them with the grandkids, I have to make two batches, because we eat one batch before they're even done.
Provided by Joyce J Schuler
Categories Candies
Time 30m
Number Of Ingredients 6
Steps:
- 1. Cream butter and sugar.
- 2. Add flour and mix until a firm dough forms.
- 3. Stir in cashews.
- 4. Crumble mixture onto a cookie sheet.
- 5. Bake at 375* for 12 - 15 minutes until golden brown
- 6. Cool the baked cookie-nut mixture.
- 7. Melt butterscotch morsels.
- 8. Break the cookie-nut mixture into small pieces.
- 9. Add the cookie-nut mixture to the butterscotch morsels. (If you're adding raisins - add them now).
- 10. Stir mixture until everything is coated.
- 11. Drop by teaspoonfuls onto waxed paper.
- 12. Chill for 15 minutes or until set.
CASHEW COOKIES
Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH CASHEW COOKIES
This recipe came from a mystery book I read that had recipes in it for cookies. The Author is JoAnne Fluke and this is her recipe. I made these and took them to the hospital where i volunteer in the Gift shop. I gave them out to various people and every single one told me this was a great tasting cookie. Myself, not a...
Provided by Elizabeth Miche
Categories Other Snacks
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees In a large bowl, mix the softened butter, softened cream cheese, white sugar and brown sugar until they are light and fluffy Mix in the vanilla and the baking soda.
- 2. Add the eggs one at a time mixing after each addition. (if using the electric mixer) stop now as you will have to add and mix the last three ingredients by hand.
- 3. Add the Butterscotch chips to your bowl and stir them in. Add the white chocolate chips to your bowl and mix thoroughly. NOTE: i used two squares of Whie Almond Bark for mine chopped. Add the chopped salted cashews and mix well.
- 4. Drop the dough by a mounded teaspoonful on cookie sheet. (At this point it stated UNGREASED pan) however, I sprayed mine lightley with pan oil. They came out fine. They tended to stick on the ungreased one. Flatten the cookies a bit with th blade of a spatula or your impeccably clean palm. They will spread a little more in the oven but not a lot.
- 5. Bake for about 10 minutes or until they are golden on top. Let them cool for a minute or two and transfer to cookie rack to cool completely Yields about 4 1/2 dozen.
SALTED CASHEW OATMEAL COOKIES
My son absolutely loves cashews, so I loaded my oatmeal cookies with them at Christmas-he loved them! The mix makes a great gift for friends, co-workers and teachers; all they have to do is add butter, vanilla and eggs. -Richard Hatch, Glen Burnie, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 batch (about 4 cups mix).
Number Of Ingredients 11
Steps:
- Whisk flour, baking soda and cinnamon. In a 1-qt. glass jar, layer flour mixture, brown sugar, granulated sugar, oats and cashews in order listed. Cover and store in a cool dry place up to 3 months., To prepare cookies: Preheat oven to 350°. Beat butter and vanilla extract until light and fluffy. Add egg and yolk until well blended. Add cookie mixture; mix well., Drop by tablespoonfuls 1-1/2 in. apart on parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 104 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 73mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
SALTED CASHEW & CARAMEL CHEWS
Nothing says "welcome home" like warm, gooey, chewy cookies right out of the oven with a cold glass of milk-mmm, heaven. You don't need a plate. Just grab and go. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 68mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
SALTED TOFFEE CASHEW COOKIES
When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist. -Crystal Schlueter, Babbitt, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chopped cashews, toffee bits and butterscotch chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press a whole cashew into each cookie. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 129 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 129mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
SALTY-SWEET BUTTERSCOTCH COOKIES
Dry-roasted cashews add a salty spin to classic butterscotch-chip cookies. Warning, these can become addictive! I've made them fairly diabetic friendly but the regular ingredients are also given.
Provided by Annacia
Categories Drop Cookies
Time 28m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add The sweetening of your choice (Splenda or regular sugars), baking powder, baking soda, and salt.
- Beat until combined, scraping side of bowl occasionally.
- Add egg whites and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch chips.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
- Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
- STORAGE:.
- Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
BUTTERSCOTCH TOFFEE COOKIES
With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It's my fallback recipe when I'm short on time and need something delicious fast. -Allie Blinder, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH CASHEW SCOTCHIES
Make and share this Butterscotch Cashew Scotchies recipe from Food.com.
Provided by hungrykitten
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Place cake mix, brown sugar, melted butter, eggs and vanilla in large bowl of electric mixer. Beat on low speed 1 minute. Stop machine; scrape down sides of bowl with rubber spatula. Beat 1 minute more. Stir in half the cashews and butterscotch chips.
- Transfer batter to ungreased 11 3/4 x 7 1/2 x 1 3/4 inch glass baking dish. Spread batter evenly to all sides using rubber scraper. Sprinkle remaining cashew pieces and butterscotch chips over batter.
- Bake until golden brown and wooden pick in center comes out clean, about 30 to 32 minutes. Transfer pan to wire rack to cool completely.
- Cut cake into 24 bars. Remove bars from pan with metal spatula.
Nutrition Facts : Calories 177.8, Fat 9.1, SaturatedFat 4, Cholesterol 28.2, Sodium 179.2, Carbohydrate 22.4, Fiber 0.3, Sugar 14.1, Protein 2
BUTTERSCOTCH CASHEW BARS
I knew these nutty bars were a success when I took them on our annual family vacation. My husband couldn't stop eating them...and my sister-in-law, who is a great cook, asked for the recipe. It makes a big batch, which is good, because they go quickly! -Lori Berg Wentzville, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 199 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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