Crispy Cashew Butterscotch Cookies: A Wholesome Whole Grain Delight
Embark on a delightful baking journey with our recipe for Crispy Cashew Butterscotch Cookies, featuring the distinctive goodness of Hodgson Mill Graham Flour. This exceptional ingredient is not just any whole wheat flour; it’s a testament to traditional milling, where the entire natural bran and germ of the grain are stone-ground. This meticulous process ensures that every single one of the grain’s inherent nutrients is preserved, contributing to both the superior flavor and the wholesome character of these cookies.
These aren’t just ordinary cookies; they are a symphony of textures and flavors. Each bite delivers a satisfying crispness, a delightful sweetness from the generous butterscotch chips, and a perfectly balanced counterpoint from lightly salted cashews. The hint of salt from the cashews masterfully cuts through the sweetness, creating an incredibly addictive profile that will leave you reaching for another. It’s this harmonious blend that elevates these treats from simple cookies to an extraordinary culinary experience.
The Magic of Graham Flour in Baking
Graham flour, an integral part of this recipe, is a unique form of whole wheat flour named after Sylvester Graham, a 19th-century American dietary reformer. Unlike conventional whole wheat flour, which might have its components separated and then recombined, traditional Graham flour is stone-ground from the entire wheat berry, including the bran, germ, and endosperm, in a single pass. This method results in a coarser texture and retains a richer, nuttier flavor profile, along with all the fiber, vitamins, and minerals naturally found in whole grains. When incorporated into cookies, Graham flour not only imparts a distinctive taste but also contributes to the desired crispy texture and a more substantial, satisfying chew. It’s an excellent choice for those looking to add a wholesome touch to their baked goods without compromising on flavor or indulgence.
My enthusiasm for these cookies runs so deep that I eagerly submitted the recipe to the “Have a Great Grain Contest” for bloggers. The contest celebrates innovative uses of whole grains in baking, and I truly believe these Cashew Butterscotch Crispies stand a strong chance. While we wait for the official results and the potential for these cookies to sweep the nation (a baker can dream!), I couldn’t resist sharing the recipe with all of you. Many of you appreciate wholesome, whole-grain desserts, and this recipe perfectly combines health-conscious ingredients with irresistible flavor. It’s a wonderful way to enjoy a sweet treat while benefiting from the nutritional advantages of whole grains.
Achieving Perfect Crispiness and Those Unique Air Bubbles
I’ve refined this recipe through multiple trials to ensure consistent results. The cookies are designed to be thin, sweet, and wonderfully crunchy. One of the most fascinating aspects of their texture is the occasional formation of unique air bubbles during baking, reminiscent of the crispy, airy crust of a good brick oven pizza, but in a delicate cookie form. This characteristic contributes significantly to their satisfying crunch. To achieve this, several factors are crucial. First, using a heavy-duty, regular (non-stick) baking sheet makes a notable difference in how the cookies bake and crisp up. The even heat distribution from such a sheet is key. Second, proper spacing on the baking sheet allows for adequate air circulation, promoting even baking and preventing the cookies from steaming rather than crisping. Finally, allowing the cookies to cool completely on a wire rack is essential; they continue to crisp up as they cool, transforming from slightly soft to perfectly crunchy delights.
I typically use lightly salted cashews in this recipe, as their subtle brininess provides an excellent contrast to the sweet butterscotch and sugars, enhancing the overall flavor complexity. However, if you prefer, unsalted cashews would also work beautifully, allowing the butterscotch flavor to shine even more prominently. During my experimentation, I also attempted a variation using chopped Heath bars, thinking the toffee crunch would be a good substitute. While enjoyable, the distinct nutty and slightly salty flavor of the cashew butterscotch combination proved to be far superior, creating a more sophisticated and balanced cookie that truly stands out.
Key Ingredients and Their Roles for the Best Cashew Butterscotch Crispies
Beyond the star ingredient, Hodgson Mill Graham Flour, each component in this recipe plays a vital role in creating these exceptional cookies. The combination of granulated sugar and packed brown sugar provides a multi-layered sweetness, with the brown sugar adding moisture and a subtle caramel note that complements the butterscotch. Using softened unsalted butter is crucial for creaminess and flavor, while the addition of light-tasting olive oil (not extra virgin due to its stronger flavor, nor generic vegetable oil which lacks the subtle nuances of olive oil) contributes to the cookies’ tender interior and helps achieve that delightful crisp exterior without making them greasy. A large egg binds everything together, adding richness and structure, and a touch of vanilla extract enhances all the sweet flavors. Of course, the generous ¾ cup each of butterscotch chips and cashew pieces ensures every bite is packed with the signature flavors and textures that define these irresistible cookies.
I’ve made these delicious cookies twice already for my family, and they were an instant hit. The combination of crispy texture, sweet butterscotch, and salty cashews makes them truly special. Now, I’m eager to get a second opinion! If you try this recipe, I would genuinely love to hear your thoughts. Your feedback is invaluable, and it helps me understand how the recipe performs for others. Don’t hesitate to share your experience in the comments section below after you’ve had a chance to bake a batch.
Recipe
Cashew Butterscotch Crispies
Cookie Madness
Pin Recipe
Ingredients
- 1 ⅓ cups 6 oz Hodgson Mill Whole Wheat Flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter softened
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- ¼ cup light tasting olive oil not extra virgin or vegetable oil
- 1 large egg
- ¾ teaspoon vanilla extract
- ¾ cup butterscotch chips
- ¾ cup unsalted or very lightly salted cashew pieces
Instructions
-
Preheat the oven to 350°F. Have ready two ungreased baking sheets.
-
Mix the flour, baking soda and salt together in a bowl and set aside.
-
In a large mixing bowl using a hand held electric mixer, beat the butter and both sugars until well mixed. Gradually add the oil and beat for another minute, scraping sides of bowl often. Add the egg and continue beating on high for about a minute, and then beat in the vanilla. With a large mixing spoon, gradually add the flour mixture and stir until incorporated. Stir in the butterscotch chips and cashews
-
Scoop up dough in packed, level tablespoons and shape into balls. Arrange on ungreased baking sheets, spacing 2 ½ inches apart, and bake one sheet at a time for 10-12 minutes or until cookies start to brown and appear set. Remove from oven and let cool on baking sheets for about 5 minutes. Carefully transfer to a wire rack to cool. Let cookies cool completely before serving (they crisp as they cool).
-
Makes about 28 cookies
We hope you enjoy baking and tasting these extraordinary Crispy Cashew Butterscotch Cookies as much as we do. Their unique blend of whole grain goodness, sweet butterscotch, and savory cashews creates a truly unforgettable treat perfect for any occasion, from a simple snack to a holiday gathering. Happy baking!