Here are the Salted Cashew Crunch Cookies along with the recipe that I mentioned in my last post. These sure don’t look like much, but they are really quite good. Of course, I can’t help but think they’d be really good with some added chocolate, too! Still, they are perfect for those few crazies out there that don’t like chocolate or don’t eat it. ;)
I found the recipe all over the world wide web, but in all the places I found it, it was linked back to the King Arthur Flour Whole Grain Baking Cookbook. I still need/want that book. It’s been on my Amazon wish list forever.
If you really, for some reason, don’t like cashews, you could use pecans or even peanuts. Of course, you’d get a different flavor each time. I love the ground up oats in these cookies. You could easily make them gluten free using gluten free oats, though with my recipe, I also added some whole wheat flour that the original recipe didn’t call for. I made a number of adjustments to the recipe, mostly thinking I didn’t want them flat and too spread out, especially in our higher altitude here in Utah. Here is one of the recipes I found online that is more like the King Arthur Flour version at Joe's blog, Culinary in the
Desert, Country Lives in San Francisco now and hasn’t blogged for a while. He’s got some great recipes and photos on his blog.
Salted Cashew Crunch Cookies, by Katrina, Baking and Boys!, adapted from King Arthur Flour Whole Grain Baking Cookbook
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups old fashioned oats, ground for 30 seconds in food processor
1/4 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup salted cashews, coarsely chopped (and more for the tops of the cookies)
extra fine salt
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a large mixer bowl, cream together butter and sugar. Beat in egg and vanilla until combined. In a separate bowl, whisk together the ground oats, whole wheat flour, salt and baking powder. Add the dry ingredients to the creamed mixture and stir just until combined. Fold in the cashews. Using about two tablespoons of dough per cookie, scoop onto baking sheets. Put a few pieces of cashews on the tops of the cookie, then sprinkle with salt. Bake for 12-14 minutes. Let cookies cool on baking sheet for a couple minutes, then transfer to a wire rack to cool completely. Makes 16 big cookies.
I plan to “play around” with this cookie dough. I loved the way they turned out with the ground oats (which, yes, I’ve used before). I think it’s a great base for a “healthier” cookie—at least one that is whole grain.