Best Butterscotch Cashew Cookies Recipes

SALTED TOFFEE CASHEW COOKIES

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.

BUTTERSCOTCH CASHEW COOKIES

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.

BUTTERSCOTCH CASHEW BARS

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.

CASHEW SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
• In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

CASHEW, CHOCOLATE, AND BUTTERSCOTCH COOKIES

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.

BUTTERSCOTCH CASHEW CLUSTERS

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.

SALTY-SWEET BUTTERSCOTCH COOKIES

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 CASHEW SCOTCHIES

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.

CASHEW BUTTER COOKIES

Steps:

• In the bowl of a food processor, combine 1 3/4 cups cashews with canola oil, and process until smooth, 5 to 7 minutes. (You should have about 3/4 cup puree.) Set aside until completely cool.
• Coarsely chop cashew nuts, and reserve for garnish.
• In a medium mixing bowl, sift the flour and salt together; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, cashew puree, and both sugars, and beat on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and mix until well combined, about 30 seconds. Add the flour mixture, and mix on low speed, just until combined, about 20 seconds. Wrap dough in plastic, and refrigerate at least 1 hour.
• Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper, and set aside. Scoop 2 tablespoons of dough (1 1/2 ounces), and shape into a ball. Transfer to prepared baking sheet. Repeat with the remaining dough, placing dough balls 3 inches apart. Dip the tines of a fork in flour, and press into the dough balls to make vertical and horizontal indentations. Sprinkle reserved cashew nuts on top.
• Bake 10 minutes. Rotate baking sheet, and bake 6 to 8 minutes more, depending on whether a soft or crisp cookie is desired. Transfer cookies with the parchment to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.