Butterscotch Cookies loaded with Cashew Nuts

Crispy on the edges, soft and chewy in the center - Butterscotch cookies loaded with cashew nuts with nutty texture

 

 

 

 

 Recipe Adapted From : http://www.thekitchenmagpie.com/crispy-butterscotch-cookies

 

Yield : Two dozen Cookies

Ingredients

• 2 and 1/2 Cups of All Purpose Flour / maida
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Cup Unsalted Butter at room temperature
• 1 Cup Light Brown Sugar
• 1/2 Cup Granulated white Sugar
• 2 Large Eggs at room temperature
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Butterscotch chips
• 1/2 Cup powdered cashew nuts ( I put them in the food processor and grind it to coarse powder)
• 1/4 Cup Cashew nuts bits ( chopped roughly)

Directions                                

 

1. In a bowl add all purpose flour, baking soda and salt and mix them together /whisk. Set aside

2. In a large bowl, add butter, granulated white sugar and brown sugar and beat with a electric hand mixer until it is creamy

3. Then add one egg at a time and beat until the mixture is smooth

4. Stir in vanilla extract

5. Now add the dry ingredients we prepared at step number 1 in this wet ingredient we prepared at step number two. Add 2 tablespoon at a time. Mix using the hand mixer each time you add flour

6. When you are done adding dry ingredients into wet ingredients, add  butterscotch chips and cashew nuts powder  into the cookie batter and using a spatula gently fold/ stir  them in the batter

7. Refrigerate the batter for 1 hour

8. Preheat the oven to 180 C

9. Line a baking sheet with parchment paper / butter paper

10. Scoop out 2 tablespoons of chilled cookie batter

11. Using slightly wet hands, roll the batter into balls

12. Flatten them a little bit and arrange it on the lined cookie sheet. Take couple of cashew nuts bits and press them gently on the top of the cookies

13. Space the cookies about 2 inches apart, because they spread while baking

14. Bake it in the oven at 180 C for 16 to 18 minutes. Keep watching the cookies after 15 minutes. Bake until the edges are crispy and golden

15. If you have a bigger oven, you can place 2 cookies sheets at the same time and bake. Since I have a smaller convection oven I baked multiple times. Each time I returned the cookie batter to refrigerator while previous batch of the cookies are getting baked

16. Once out of the oven cool the cookies completely and serve.

17. Store it in airtight container and they stay fresh for few days

Please note: Use a different parchment paper for the next set of cookies to bake