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:

1/4 teaspoon baking soda

1/2 cup brown sugar, packed

3/4 cup butterscotch chips

3/4 cup unsalted or very lightly salted cashew pieces

1 large egg

1 1/3 cups (6 oz) Hodgson Mill Whole Wheat Flour

3/4 cup granulated sugar

1/2 teaspoon salt

4 tablespoons unsalted butter, softened

3/4 teaspoon vanilla extract

1/4 cup light tasting olive oil (not extra virgin) or vegetable oil

Equipment:

baking sheet

oven

hand mixer

mixing bowl

wire rack

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:

Quickview
128k Calories
1g Protein
5g Total Fat
19g Carbs
0% Health Score
Limit These
Calories
128k
6%

Fat
5g
8%

  Saturated Fat
3g
19%

Carbohydrates
19g
6%

  Sugar
13g
15%

Cholesterol
11mg
4%

Sodium
73mg
3%

Get Enough Of These
Protein
1g
3%

Manganese
0.1mg
5%

Selenium
3µg
5%

Copper
0.09mg
4%

Vitamin B1
0.06mg
4%

Folate
12µg
3%

Iron
0.58mg
3%

Phosphorus
31mg
3%

Magnesium
12mg
3%

Vitamin B2
0.04mg
3%

Vitamin B3
0.4mg
2%

Zinc
0.27mg
2%

Vitamin K
1µg
2%

Vitamin A
64IU
1%

Vitamin E
0.18mg
1%

Fiber
0.28g
1%

Vitamin B6
0.02mg
1%

Potassium
37mg
1%

covered percent of daily need
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In 2012, divers discovered a 2,000-year-old Roman shipwreck that was so well preserved even the food was intact in its storage jars.

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