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 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 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.