Cashewchocolateandbutterscotchcookies Recipes

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CASHEW, CHOCOLATE, AND BUTTERSCOTCH COOKIES



Cashew, Chocolate, and Butterscotch Cookies image

Make and share this Cashew, Chocolate, and Butterscotch Cookies recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 30m

Yield 48 cookies

Number Of Ingredients 12

1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 cups rolled oats
1 cup coarsely chopped cashews
1 cup semisweet chocolate piece
1/2 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Steps:

  • 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, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour, rolled oats, cashews, chocolate pieces, and butterscotch pieces.
  • Drop dough by rounded teaspoons 2 inches apart onto an ungreased baking sheet. Bake in a 375* oven for 6 to 7 minutes or until edges are golden. Transfer cookies to a wire rack; let cool.

Nutrition Facts : Calories 146.9, Fat 7.4, SaturatedFat 4, Cholesterol 19.1, Sodium 115.7, Carbohydrate 18.5, Fiber 0.9, Sugar 10.4, Protein 2.1

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

Provided by Megan Mitchell

Categories     dessert

Time 35m

Yield 20 cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup smooth cashew butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
  • In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
  • In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
  • Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
  • Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

Yummy alternative to peanut butter cookies for those with peanut allergies!

Provided by Katherine

Categories     Desserts     Cookies

Time 27m

Yield 24

Number Of Ingredients 10

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla extract
½ cup cashew butter
½ cup firmly packed brown sugar
1 egg
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, baking soda, and salt together in a small bowl.
  • Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
  • Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
  • Bake in preheated oven until golden brown, 12 to 14 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 17.2 g, Cholesterol 18 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 107.1 mg, Sugar 8.7 g

BUTTERSCOTCH CASHEW CLUSTERS



Butterscotch Cashew Clusters image

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

1/2 c butter
1/3 c firmly packed brown sugar
1 c flour
1 c salted cashews or other salted nuts
2- 6oz pkg butterscotch morsels
1 c raisins - (optional)

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.

BUTTERSCOTCH CASHEW COOKIES



Butterscotch Cashew Cookies image

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

3/4 c 1 and 1/2 sticks (6 oz) salted butter softened
6 oz softened cream cheese (1/4 of an 8 oz pkg.
3/4 c white (granulated) sugar
3/4 c brown sugar
2 tsp vanilla extract
1 tsp baking soda
2 large eggs
3 c flour (pack it down when you measure it.)
1 c butterscotch chips (6 oz)
1 c white chocolate chips
1 1/2 c salted, chopped cashews. measure before chopping

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.

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