Cool for 2 minutes before transferring to wire racks to cool completely. Bake at 350 degrees F, for 11-13 minutes, or until golden brown. Reduce mixer speed to low and beat in flour mixture until just combined beat in butterscotch chips and cashews until combined.ĭrop dough onto cookie sheet, in large, rounded spoonfuls (about 3 tablespoons per cookie). Beat in vanilla and egg until well combined. In a large mixing bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy, about 1-2 minutes. In a medium sized mixing bowl, sift together flour, baking soda, salt and cinnamon stir in oats until well combined. *I use large glass baking dish sprayed with Pam, and no foil.Preheat oven to 350 degrees F. Bake till topping is bubbly, about 11-13 minutes. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Flatten the cookies to about 3/8-inch thick. Drop the dough by tablespoonfuls (50 scoop) onto the prepared pans. Sprinkle cashews on top, pressing down lightly. Using an electric mixer on medium speed, beat the butter, sugar, salt, baking powder, vanilla, and egg. Add brown sugar, granulated sugar, baking soda, and salt beat until combined, scraping sides of bowl occasionally. Pour topping over crust, using a spatula to spread evenly. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Place over medium heat and cook, stirring constantly, until butter and chips are melted, about 5 minutes. Transfer to cooling rack.īutterscotch Topping: In large saucepan, combine remaining 3 1/2 tablespoons butter, butterscotch chips, corn syrup and 1 tablespoon plus 2 1/2 teaspoons water. When it is completely melted, add the cashew nuts and heat it on low flame till it slightly changes the color and a nice smell of roasted cashews come out. Prick dough with a fork all over and return pan to oven till dough is lightly browned, about 7 minutes. Pat (don’t pack) dough evenly along bottom of buttered pan. Mix until dough is well combined but crumbly. Stir salt in flour, and add flour to sugar mixture. These freeze well.ġ/2 pound (2 sticks) plus 5 1/2 tablespoonsģ/4 cup plus 2 tablespoons packed light brown sugarġ0 ounces butterscotch chips, (Hershey’s-I use the entire bag)ġ/2 cup plus 2 tablespoons light corn syrupīutter 13 x 18” jelly roll pan* (can line with foil but I don’t)Ĭrust: In mixer with a paddle or in bowl with rubber spatula, beat 1/2 pound plus 2 tablespoons butter and all brown sugar together till smooth. These are delicious and friends have told me to sell them, but I end up giving lots of them away. I have seen other versions of this recipe using different amounts of flour, but here is the one I use. Scherber says this was one of her favorite snacks as a child. Amy has a shop not far from the hospital, and her breads and cookies were a nice break from the seriousness of what I was going through. vanilla 1/3 cup sour cream 80 grams 2 cups flour 255 grams 3/4 tsp. For this classic Southern treat, we take sweet butterscotch chips and add salty dry-roasted cashews for a delicious. I spent a fair amount of time in New York City about 10 years ago undergoing surgery and treatments for thyroid cancer at Sloan Kettering. Sweet N Salty Butterscotch Cashew Cookies. We have more cookies than you could ever ask for in our entire cookie recipe collection. Amy is also author of The Sweeter Side of Amy’s Bread. This recipe was published in The New York Times years ago when Amy Scherber, of Amy’s Bread in New York City, was contributing to columns in the paper’s food section. Cookie of the Week: Cashew Butterscotch Bars
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