Soft and chewy oatmeal cookies, packed with chocolate chunks and cashews. Easy to make, tough to resist!
Do you buy mixed nuts? You know, those containers with peanuts and almonds and walnuts, and every other kind of nut you can think of? Yeah, I bag up scoops of mixed nuts from the bulk department at the grocery store all the time, but really I have no idea why! All I ever end up doing is picking out all the cashews and leaving the rest….and Nate admitted to me recently that all he does is pick out the almonds! So we just end up with a bunch of picked over, unwanted nuts in the pantry for months on end. It’s just sad.
So last week I finally did what I should’ve just done from the start: I bought a bag of just cashews, and I feel like the skies opened up to reveal limitless blessings of heavenly recipe ideas. I’m no longer constrained to sneaking out the eight cashews hiding inside my jumbo canister of assorted nuts (seriously, who am I sneaking these cashews from?!?) that once had shackled me from creating delectable cashew recipes.. Freedom has never tasted so sweet (er, salty??)!
My very first urgent undertaking with my newly obtained bag of roasted and salted cashews was the development of the perfect oatmeal cookies: super soft and sweet, like a cookie should be, yet chewy and crunchy from the oats and cashew add-ins. I wanted an unparalleled balance of salty and sweet and spice. Plus chocolate. (Really, what’s a dessert without chocolate??) This final draft of my recipe undertaking finally gave me all the things I was looking for.
Plus, on top of all that, these irrisistable cookies can be made gluten free if you need! Better Batter Flour is my go-to GF flour, and although you really can only get it online (unless you’re one of those lucky few to find it at Home Goods or TJ Maxx), it’s the only flour brand I’ve ever used that tastes exactly like your traditional all-purpose flour. Other than that, just use gluten free rolled oats, and you’re good to go to safely and gluten-freely eat these cookies! Yum!
These are very easy to assemble cookies, but the dough will require some (at least 3 hours) of chilling in the refrigerator before baking, so just plan ahead on that! I like to make the dough the night before I bake them, but the dough can be chilled for up to 3 days in advance, so do whatever works best for you! Without the chilling, the dough will be quite sticky and very difficult to shape into balls, plus they will spread like crazy during baking = not a fun day. Just like in life, chill for best results!
- 1 and ⅓ cup All-Purpose Flour OR Better Batter Gluten Free Flour
- 1 and ⅓ cup Old Fashioned Rolled Oats
- 1 teaspoon Cinnamon
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Butter (1 stick), softened to room temperature
- 1 cup Dark Brown Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract
- ¾ cup Chocolate chunks (or chips)
- ¾ cup Salted Cashews
- In a large mixing bowl, whisk together Flour, Oats, Cinnamon, Baking Soda, and Salt. Set aside.
- In another large mixing bowl, using an electric hand mixer, cream together room temperature Butter and Brown Sugar until smooth. Add Egg and Vanilla Extract, and mix on medium speed until well combined.
- Using a wooden spoon or strong rubber spatula, slowly stir dry ingredients into the wet ingredients, stirring until just combined. Do not overmix. Fold in Chocolate Chunks and Cashews.
- Cover dough with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
- When ready to bake cookies, remove dough from refrigerator. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicon baking mats.
- Using your hands, roll about 2 Tablespoons of dough into a ball and place onto prepared baking sheet. Repeat with remaining dough. Before baking, lightly press down on the top of the dough to slightly flatten the top (dough will not spread a whole lot during baking).
- Bake cookies for 10-12 minutes, until edges are set. The centers may look slightly underbaked. Allow cookies to cool for 5-8 minutes ON the baking sheet, before transferring to a wire rack to cool completely.
- Store cookies in a tightly sealed container at room temperature for up to 1 week, or in the freezer for up to 3 months.
- Makes about 2 dozen cookies.
Love oatmeal cookies? Next, try: