Butterscotch cashew cookies how to#
Butterscotch cashew cookies full#

Stir frequently, scraping up any bits from the bottom as you do. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. In a medium saucepan, melt butter over medium heat.table saltĤ cups dried, unsweetened coconut chips (I used these) flaky sea salt (such as Maldon) or 1/4 tsp.

Butterscotch cashew cookies how to#

And see the explanation in the note as to why we’re adding a little water to the dough, and how to adjust yours if needed. baking times for different sized cookies are listed below. You can make these cookies bite-size and petite or huge (I went with something in the middle and yielded ~2 dozen)- approx. My kids went nuts for them too.Ī couple things to note: Don’t try and use shredded sweetened coconut here, you want the unsweetened coconut flakes. My husband claims to hate all things coconut but ate quite a few. The weekend before I had tried a cookie recipe that sounded so promising and was just so disappointing (overly sweet, crumbly and dry, blech) so I was thrilled when I took my first bite of these crisp on the outside, soft and buttery in the center, packed with chewy coconut cookies. But then I came across this Coconut Brown Butter Cookie by Smitten Kitchen (whose recipe are always the best) and since coconut is one of my other favorite food things, I couldn’t stay away from brown butter any longer! After making brown butter chocolate chip cookies and brown butter apple blondies and pumpkin bars with brown butter icing this fall I took a little break.

Butterscotch cashew cookies full#

Sharing at Meal Plan Sunday, Weekend Potluck, Farmhouse Friday, Full Plate Thursday, Thursday Favorite Things, Grace at Home, Wonderful Wednesday, Lou Lou Girls, Inspire Me Monday, Happiness is Homemade.Are you sick of brown butter yet? Obviously, I’m not. If the blondies are not done, you can see the batter move under the top crust when you shake the pan.Īre you a fan of blondies, butterscotch, and cashews too? It is much easier to determine doneness in the blondies than in the brownies. Recipe used with permission | įor those of you who haven’t ever made blondies, here’s how this cookbook describes them: The opposite of a brownie is a blondie-the colors are different but the texture of the bars is similar. Make sure foil is not stuck on the bottom of any blondies.īAKER’S NOTE: When you combine the brown sugar, butter, eggs, and vanilla, mix until smooth, crushing any lumps of brown sugar. Remove blondies intact from pan by loosening ends with a metal spatula and lifting out, using the aluminum foil. When set in the center, the batter won’t jiggle. The blondies will also start to pull away from pan edges. Pour batter into prepared pan and spread evenly.īake 30 to 35 minutes or until center seems set when touched lightly with a finger. Beat with wire whisk 30 seconds until smooth.Īdd butterscotch chips and cashews. Slowly stir in flour mixture until it is moistened. Add eggs and mix with a wire whisk until well blended. Spray lightly with nonstick cooking spray.Ĭombine flour, baking powder, baking soda, and salt in a medium bowl.Ĭombine brown sugar, butter, and vanilla in a large bowl and stir slowly to mix. Line bottom of a 13 x 9-inch (33 x 22.5-cm) baking pan with aluminum foil, extending foil about 2 inches (5 cm) beyond pan on each long side.

Heat oven to 350˚F (180˚C) with oven rack in middle. BUTTERSCOTCH CASHEW BLONDIES from Baking Basics and Beyondġ cup (168 g) butterscotch chips (6 ounces)ġ cup (150 g) cashew halves and pieces, coarsely chopped