Cashew Butterscotch Cookies
May 23rd, 2012
I know I have mentioned this before. I don’t really do so well in stressful and or panicky situations. Mostly I freeze up. In the aftermath, I feed people. I didn’t say that it helps- but it is what I do.
On Saturday, my 92 year old Grammy took a spill. Subsequently she fractured her pelvis, hip and elbow. Since then, she’s been put all back together again, and when I saw her today she was incredibly feisty and complained about the terrible hospital food- which I took to be a very good sign.
And of course, because I have been worried, I have been cooking and baking. A lot.
These were the cookies I brought for her and her nurses. Good thing I made a double batch, because I can’t seem to help myself either. Did I mention I am a stress eater too?
You just cream together the butter and the sugar, and then the eggs until the batter is nice and fluffy.
Combine all of the dry ingredients too.
Mix the butter/sugar and the dry ingredients together until you have a thick dough.
Scoop the cookies out onto a sheet pan and throw them in the oven.
Gobble up still warm if you can. So good.
Recipe: Cashew Butterscotch Cookies, makes 2 1/2 dozen
- 1 cup butter
- 1 ½ cups sugar
- 2 ¼ cups flour
- 2 eggs
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 cups salted, roasted cashews, chopped
- 1 bag butterscotch chips
- 1) Preheat the oven to 350 degrees. Prepare 2 sheet pans with a silpat or parchment paper.
- 2) In the bowl of a standing mixer, cream together the butter and the sugar until fluffy.
- 3) Add the eggs and beat until fluffy.
- 4) In a seperate bowl, combine the flour, baking soda, salt, cashews and butterscotch chips. Mix together.
- 5) Add the dry ingredients to the bowl and mix until well combined.
- 6) Scoop the cookies onto the prepared sheet pans
- 7) Bake the cookies 10 minutes at 350 degrees, and then remove from the sheet to cool.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 12