Cashew Butterscotch Crispies

Cashew Butterscotch Crispies is a hor d'oeuvre that serves 28. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 128 calories, 1g of protein, and 5g of fat. This recipe from Cookie Madness requires baking soda, salt, egg, and granulated sugar. 9 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is very bad (but still fixable). Butterscotch Cashew Bars, Butterscotch Cashew Pretzel Cookies, and Cashew Butterscotch Pudding Cookies are very similar to this recipe.

Servings: 28

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350°F. Have ready two ungreased baking sheets.Mix the flour, baking soda and salt together in a bowl and set aside.In a large mixing bowl using a hand held electric mixer, beat the butter and both sugars until well mixed. Gradually add the oil and beat for another minute, scraping sides of bowl often. Add the egg and continue beating on high for about a minute, and then beat in the vanilla. With a large mixing spoon, gradually add the flour mixture and stir until incorporated. Stir in the butterscotch chips and cashewsScoop up dough in packed, level tablespoons and shape into balls. Arrange on ungreased baking sheets, spacing 2 ½ inches apart, and bake one sheet at a time for 10-12 minutes or until cookies start to brown and appear set. Remove from oven and let cool on baking sheets for about 5 minutes. Carefully transfer to a wire rack to cool. Let cookies cool completely before serving (they crisp as they cool).Makes about 28 cookies

 

Step by step:

1. Preheat the oven to 350°F. Have ready two ungreased baking sheets.

2. Mix the flour, baking soda and salt together in a bowl and set aside.In a large mixing bowl using a hand held electric mixer, beat the butter and both sugars until well mixed. Gradually add the oil and beat for another minute, scraping sides of bowl often.

3. Add the egg and continue beating on high for about a minute, and then beat in the vanilla. With a large mixing spoon, gradually add the flour mixture and stir until incorporated. Stir in the butterscotch chips and cashews

4. Scoop up dough in packed, level tablespoons and shape into balls. Arrange on ungreased baking sheets, spacing 2 ½ inches apart, and bake one sheet at a time for 10-12 minutes or until cookies start to brown and appear set.

5. Remove from oven and let cool on baking sheets for about 5 minutes. Carefully transfer to a wire rack to cool.

6. Let cookies cool completely before serving (they crisp as they cool).Makes about 28 cookies

Nutrition Information:

covered percent of daily need