FREEZE IT

SALTED TOFFEE CASHEW COOKIES

I might be addicted to the sweet and salty flavor combo of these cookies. Lucky for me, these nutty cookies are also quick to make.

—CRYSTAL SCHLUETER NORTHGLENN, CO



PREP: 25 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 5 DOZEN


1 cup butter, softened

1/2 cups packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2/3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 cups chopped salted cashews

1 cup brickle toffee bits

1 cup butterscotch chips

Salted whole cashews

1. Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the 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.

2. Drop cookie dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press one 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 the cookies in freezer containers. To use, thaw before serving.