You Asked For It: recipe for Caramel Cashew Cookies
ELLEN FOLKMAN | Special to the Times
You’ll find great texture and taste in Caramel Cashew Cookies.
I love the caramel cashew cookies from Trader Joe's. I'd like a similar recipe to make them at home. Thank you.
Nancy Eggert, Dunedin
Laura Maddalon of Tampa hopes Nancy enjoys this caramel cashew cookie as much as she does. Laura was given this recipe by a friend. This cookie has great texture with the ground oats, toffee bits and cashew pieces. When you grind the oats, take care not to grind them too much. You want them like the consistency of flour and you don't want it to stick together. The original recipe called for buttering the baking sheet. I did this for the first batch (I actually used the butter wrappers left over from softened butter), and about half of the cookies stuck to the pan. On the next batch, I used parchment paper to line the baking sheet, and that eliminated any sticking. This a hardy cookie rather than a delicate one. If you like making ice cream sandwiches with cookies, this would be a great choice.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted.
© 2016 Tampa Bay Times
Caramel Cashew Cookies
2 ½ cups whole oats
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 ⅓ cups toffee bits or chips
1 ½ cups toasted, salted cashew halves, chopped into small pieces
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
In a food processor, grind the oats until they resemble flour, about 1 minute. Pour ground oats into a mixing bowl and add flour, baking powder, baking soda and salt. Whisk until well blended and set aside.
In the bowl of an electric mixer, whip together butter and sugar until light and fluffy, about 3 to 4 minutes. Stir in eggs one at a time, beating well after each addition. Add vanilla. Slowly stir in flour mixture until well combined. Mix in toffee bits and cashew pieces.
Scoop dough into balls, about the size of a heaping tablespoon. Place on parchment-lined cookie sheet and bake 9 to 11 minutes. (9 minutes for softer cookies, 11 minutes for crispier cookies). Allow to cool 2 to 3 minutes on baking sheet before removing to a wire rack to cool completely.
Makes about 4 dozen cookies.
Source: Laura Maddalon, Tampa