The Great Cookie Experiment – Toffee Cashew Treasures

Toffee Cashew Treasures

 Toffee.  Mmm.  Cashews.  Mm.  Coconut.  Mm.  This is not a flavor combination you usually see in cookies, but I have to say that this cookie works.  It’s a fabulous blend of flavors that everyone but the serious coconut haters loved.

What makes this cookie work is that the COOKIE tastes good.  Take out all of the fancy toppings, and you would still have a really great tasting cookie dough.  It’s buttery, and bakes up with firm chewy goodness.

This is the type of cookie that is good thrown on a paper plate to take to the neighbors, and stuck in baggies for school lunch.  It makes about 5 dozen cookies, so you would have enough to throw into the cookie jar.  Even then, the cookie jar won’t stay full for very long.

Toffee Cashew Treasures

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla

2 cups flour

2 cups oats

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 cup flaked coconut

1 cup toffee bits or almond brickle chips

1 cup chopped cashews, toasted

In a large bowl, cream butter and sugar.  Add eggs one at a time, beating well after each addition.  Stir in vanilla.  Combine flour, oats, baking soda, baking powder, and salt.  Gradually add to the creamed mixture and mix well.  Stir in the remaining ingredients.

Drop by rounded Tablespoonfuls on ungreased baking sheets.  Bake at 350 for 12-14 minutes or until lightly browned.  Cool on the pans 2 minutes before removing to cooling racks.  Makes about 5 dozen


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