Friday, March 08, 2013

Salted Cashew Crunch Cookies

Salted Cashew Crunch Cookies 3-6-13

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. 

Salted Cashew Crunch CookiesI 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.


Shelby said...

I don't think there is a "nut" I don't like. ;) I consider cashew's a "I feel rich treat". The cookies look delish!

Anonymous said...

I adore cashews and I adore cookies so this is win, win!
Mary x

Nancy @ gottagetbaked said...

Katrina, these look amazing! I love cashews, they're such a decadent, flavourful nut. And although I agree with you that chocolate makes everything better, i think I'd be perfectly happy munching on these without it.

Cindy said...

Cashews are a favorite around here. It's pinned for the next time I get a cookie craving!

Leslie said...

Cashews are one of my favorite nuts! These sound amazing

Amy said...

I love cashew and these Salted Cashew Crunch Cookies sounds perfect. Yes, these would be perfect for those who doesn't like chocolate in their cookies (such as my Dad). Can't believe I LOVE chocolate so much while my Dad doesn't care for it. The chocolate love must be from my Mom. hahaha...thanks for sharing such a wonderful recipe. Can't wait to try it. I know, I would love a copy of the King Arthur recipe book too. :P

Natalie said...

These sound fantastic! Love cashews!

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