Butterscotch Cashew Cookies Recipes

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chopped cashews, toffee bits and butterscotch chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press a whole cashew into each cookie. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, baking soda, and salt together in a small bowl.
• Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
• Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
• Bake in preheated oven until golden brown, 12 to 14 minutes.

Steps:

• Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
• Whisk together flour, baking powder, and salt in a medium bowl; set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee.
• Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Steps:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.

Steps:

• Heat oven to 350 degrees.
• Place cake mix, brown sugar, melted butter, eggs and vanilla in large bowl of electric mixer. Beat on low speed 1 minute. Stop machine; scrape down sides of bowl with rubber spatula. Beat 1 minute more. Stir in half the cashews and butterscotch chips.
• Transfer batter to ungreased 11 3/4 x 7 1/2 x 1 3/4 inch glass baking dish. Spread batter evenly to all sides using rubber scraper. Sprinkle remaining cashew pieces and butterscotch chips over batter.
• Bake until golden brown and wooden pick in center comes out clean, about 30 to 32 minutes. Transfer pan to wire rack to cool completely.
• Cut cake into 24 bars. Remove bars from pan with metal spatula.

Steps:

• CRUST: PREHEAT oven to 350F (180C).
• Grease a 13" X 9" cake pan.
• Combine all ingredients for crust, mixing until crumbly.
• Press firmly into prepared pan.
• Bake in centre of 350F oven for 15-18 minutes, or until light golden.
• TOPPING: Beat eggs, sugar, corn syrup and melted butter until blended.
• Stir in butterscotch chips and cashews.
• Pour evenly over crust.
• Bake for 30-35 minutes longer, or until set and golden.
• Cool completely in pan on rack then cut into bars.
• TIP: Chill for easy cutting.
• Store in refrigerator.
• Excellent for freezing.

Steps:

• In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour, rolled oats, cashews, chocolate pieces, and butterscotch pieces.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased baking sheet. Bake in a 375* oven for 6 to 7 minutes or until edges are golden. Transfer cookies to a wire rack; let cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
• Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
• In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter. Press mixture firmly into bottom of a 13 x 9 pan. In a small bowl, combine 1 cup morsels with condensed milk. Microwave on High in 30 second intervals, stirring after each, until melted and smooth (about 2 minutes). Pour mixture over crumbs. Sprinkle remaining morsels and cashews on top. Bake 20 to 22 minutes, til lightly browned. Let them cool completely before cutting into bars.

Steps:

• Preheat oven to 350 degrees F.
• In large mixing bowl, with electric mixer on medium, beat brown sugar, butter, melted chips, vanilla, salt & eggs for 1 to 2 minutes or until smooth & creamy.
• Stir in flour & baking powder until well mixed.
• Stir in cashews, then spread in an ungreased 13"x9" baking pan.
• Bake 22 to 25 minutes or until set & edges are dry.
• Cool completely on a wire rack, about 1 hour, before cutting into bars.

Steps:

• Heat oven to 250F degrees.
• Grease parchment paper on a 14x10" cookie sheet pan.
• Pop the popcorn.
• Put nuts and popcorn in a very large bowl or stock pot.
• Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved.
• Reduce heat and cook for 5 minutes.
• Remove from heat; stir in butterscotch chips, buttershots, baking soda and salt until blended and smooth.
• Working quickly pour syrup over popcorn and nuts, stir to coat thoroughly.
• Pour mixture into pan; bake 30 minutes.
• Remove from oven, cool mixture in pan about 15 minutes.
• Turn mixture out of pan onto foil to cool completely.
• Break popcorn into smaller pieces; store in zip lock bags in cool dry place up to 2 weeks if it last that long.

Steps:

• Preheat oven to 350°F. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
• Whisk together flour, baking powder, and salt in a bowl.
• Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch chips, cashews, and toffee.
• Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.