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
Total TimePrep: 20 min. Bake: 10 min./batch + cooling
Makes1 batch (about 4 cups mix)
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 1-1/3 cups old-fashioned oats
- 1 cup salted whole cashews
- ADDITIONAL INGREDIENTS:
- 2/3 cup butter, softened
- 3/4 teaspoon vanilla extract
- 1 large egg plus 1 large egg yolk, room temperature
- 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 Facts1 cookie: 104 calories, 6g fat (3g saturated fat), 19mg cholesterol, 73mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 2g protein.
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Originally published as Salted Cashew Oatmeal Cookies in Taste of Home Christmas Annual 2018