Mimi's Organic Eats » Recipes » Cookies » Oatmeal Cashew Butter Chocolate Chip Cookies

Oatmeal Cashew Butter Chocolate Chip Cookies

Name: Oatmeal Cashew Butter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 113 grams salted butter ((softened)); 226 grams light brown sugar ((packed)); 1 teaspoon vanilla extract; 226 grams cashew butter; 2 large eggs; 127 grams all purpose flour; 74 grams rolled oats; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 198 grams mini dark chocolate chips

Cookies • No Seed Oils • High Altitude | Published April 19, 2022 by Mimi Council

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These Oatmeal Cashew Butter Chocolate Chip Cookies are soft, chewy, and crinkly. This hearty cookie is lightly sweet and insanely delicious!

If you love oatmeal cookies as much as I do, be sure to check out some of my other favorites like my Oatmeal Coconut Blueberry Chocolate Chip, Chewy Oatmeal Raisin Cookies, or my Massive Oatmeal Chocolate Chip Cookies.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
Craving More?

These cashew butter cookies are slightly larger than I normally make and they are buttery, chewy, and lightly sweetened. I love oatmeal chocolate chip cookies as they aren't as sweet as other kinds of cookies. It is part of their charm! And these live up to the hype. These Oatmeal Cashew Butter Chocolate Chip Cookies go great with a glass of milk.

I recently found organic mini chocolate chips, and I have been using them in everything, I'm obsessed! I haven't been able to look away from them in the pantry when grabbing chocolate chips, haha! So, they made their way into these cashew butter cookies. But, if you don't have mini chocolate chips you can use regular chocolate chips as well, no problem! I just love the minis as their texture is different and you can pack more of them into a cookie! So, I highly recommend trying some of these organic mini chocolate chips as they are so good!

I usually don't make cookies that look like this, as I usually prefer a thicker cookie. However, the flavor profile of these Oatmeal Cashew Butter Chocolate Chip Cookies lends really well to a thin and ultra chewy cookie like these are here. Plus, they are delicious for dipping in milk.

Why You'll Love This Recipe

Thin & Chewy: I love the size and texture of this cookie as it's thin and chewy! The oats and cashew butter help create incredibly chewy oatmeal chocolate chip cookies.

Big Cookies: These are bigger cookies than I usually make. So, if you're a fan of big cookies, you'll love this recipe. If you want to learn more about cookie sizing, read my post How Many Cookies Equal a Big Cookie?

No Chill: This recipe for Oatmeal Cashew Butter Chocolate Chip Cookies doesn't require any chill time, yet they yield an incredibly chewy cookie. So when you want cookies quick, this is a great recipe!

Ingredients

Butter: I use Organic Valley Salted Butter, be sure your butter is very soft for this recipe.
Light Brown Sugar: I'm using my homemade light brown sugar recipe, but store bought also works.
Vanilla Extract: Simply Organic is my favorite.
Cashew Butter: I use organic cashew butter in these cookies which gives them flavor and makes them very soft and chewy. You can substitute any kind of nut butter, such as peanut butter or almond butter too.
Eggs: Be sure to use organic large eggs. Using eggs that are too small can result in dry cookies, eggs that are too large can result in flat cookies.
All Purpose Flour: My favorite is Cairnspring Mills.
Oats: I use organic rolled oats, they provide flavor and texture.
Baking Soda: I'm using baking soda in this cookie because it has an acid (brown sugar). For more info on leavening agents, be sure to check out my post the Difference Between Baking Soda and Baking Powder.
Salt: Use a fine sea salt.
Chocolate Chips: I use organic mini dark chocolate chips because I'm obsessed with these mini chocolate chips. You get loads of chocolate in every bite! You can also use regular chocolate chips too.

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
Baking Sheets: You'll need two half sheet pans for baking the cookies.
Parchment Paper: I always use Kana nontoxic parchment paper as I think cookies bake best with it.

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woman sharing cookies with pug in kitchen

Step by Step Instructions

Step 1

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.  Add the cashew butter and eggs and mix to combine, just about 3 to 4 rotations.  Add the flour, oats, baking soda, and fine sea salt in that order. Mix on low until combined. Add in the mini chocolate chips and mix on low to combined.

Step 3

Using your hands, roll the cookie dough into 18 balls and place on the prepared baking sheets at least 1-inch apart.

Step 4

Bake for 13 to 15 minutes or until cracked and set. Allow to cool completely on the cookie sheets. (If baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).