Saturday, May 07, 2005

Salted Cashew-Crunch Cookies

Salted Cashew-Crunch Cookies (Adapted from KAF Whole Grain Baking)

8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 cups old-fashioned rolled oats, ground for 30 seconds in a food processor
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups salted coarsely chopped cashews
extra-fine salt (I used the Diamond Crystal brand for this)

Preheat oven to 350

In a large mixing bowl, cream together butter and sugar. Beat in egg until combined and then mix in vanilla.

In a medium bowl, whisk together ground oats, salt and baking powder. Add to the creamed mixture and stir just until combined. Fold in the cashews.

Using a tablespoon cookie scoop, drop the dough onto parchment lined baking sheets. Sprinkle each ball of dough with a light coated of extra-fine salt. Use your fingers to gently flatten the dough to about 3/8" thick.

Bake until the cookies are light golden, about 12 to 14 minutes. Remove from the oven and let the cookies cool on the baking sheet.

Makes about 30 cookies.

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1 comment:

  1. I made these cookies today & they are amazing! I like to have a few gluten-free cookie recipes in my arsenal & so often they taste gluten-free (aka weird). These simply taste delicious! I made 1/2 crunchy (per the recipe) and made the other half soft by leaving the dough in balls & cooking a shorter time. I prefer the softer cookie myself, but both variations are delicious. Thanks for sharing this recipe.