SALTED CASHEW CRUNCH COOKIES
King Arthur Flour Whole Grain Baking
by King Arthur Flour
The salty-sweet combination is increasingly popular: think caramel corn or chocolate-dipped pretzels. These crunchy oatmeal treats are filled with chopped salted cashews; a very light drift of extrafine salt on top makes them extra-special.
Yield: 2 1/2 dozen cookies
Baking Temperature: 350°F
Baking Time: 12 to 14 minutes
• 1/2 cup (1 stick, 4 ounces) unsalted butter
• 3/4 cup (5 1/4 ounces) sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups (7 ounces) old-fashioned rolled oats, ground for 30 seconds in a food processor
• 2 cups (8 ounces) salted cashew pieces or coarsely chopped cashews
• extrafine salt for topping
Preheat the oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper.
Beat the butter, sugar, salt, baking powder, vanilla and egg in a medium bowl. Beat in the ground oats, then the cashews.
Drop the dough by tablespoonfuls onto the prepared baking sheets. Sprinkle them with a very light coating of salt, preferably extrafine (such as Diamond Crystal brand). Using your fingers or the flat bottom of a drinking glass or measuring cup, press the cookies to about 3/8 inch thick.
Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they're light golden brown, 12 to 14 minutes. Remove the cookies from the oven and allow them to cool right on the pan.
Nutrition Information Per Serving (1 Cookie, 26G): 7g whole grains, 125 cal, 8g fat, 3g protein, 7g complex carbohydrates, 5g sugar, 1g dietary fiber, 15mg cholesterol, 98mg sodium, 76mg potassium, 28RE vitamin A, 1mg iron, 12mg calcium, 82mg phosphorus.
Cookie Dough Sticking To The Scoop?
When using a cookie scoop, keep a glass of cold water on the counter beside you as you scoop and deposit. If dough begins to stick in the scoop, simply dip it in the water, shake off any excess, and continue.