Ingredients for Cashew Chocolate And Butterscotch Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 cups rolled oats
- 1 cup cashews, roughly chopped
- Semisweet Chocolate Piece
- Nestl Toll House Butterscotch Flavored Morsels
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How to Make Cashew Chocolate And Butterscotch Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed brown sugar and ½ cup granulated sugar using an electric mixer until light and fluffy (about 30 seconds).
- Add 1 teaspoon baking soda and ½ teaspoon salt; mix well.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until combined.
- Gradually add 3 cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups rolled oats, 1 cup cashews (roughly chopped), 1 cup semi-sweet chocolate chips, and 1 cup butterscotch chips using a wooden spoon or spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
41g
Fat
19g
Carbs
6g
