Salted Cashew Oatmeal Cookies

Name: Salted Cashew Oatmeal Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 batch (about 4 cups mix).
Ingredients: 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

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

Ingredients

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

Directions

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.