Mimi's Organic Eats » Recipes » Cookies » Oatmeal Cashew Butter Chocolate Chip Cookies
Oatmeal Cashew Butter Chocolate Chip Cookies
Cookies • High Altitude • No Seed Oils | 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.
Table of Contents
These chewy oatmeal cookies are slightly larger than I normally make and they are buttery, chewy, and lightly sweetened. I love oatmeal 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 this cookie recipe. 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 an incredibly chewy cookie.
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 E
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
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Nuts.com Organic Mini Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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 24 balls and place on the prepared baking sheets at least 1-inch apart.
Step 4
Bake for 11 to 13 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).
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Yes, feel free to substitute the cashew butter for almond butter or peanut butter!
Yes, you can. Just use the same measurement.
Store in an airtight container.
Craving More?
- Pumpkin Oatmeal Chocolate Chip Cookies
- Eggless Oatmeal Cranberry Chocolate Chip
- Oatmeal Coconut Blueberry Chocolate Chip Cookies
- Chewy Oatmeal Raisin Cookies
- Big Banana Oatmeal Chocolate Chip Cookies
Oatmeal Cashew Butter Chocolate Chip Cookies
Mimi CouncilIngredients
- 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
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- 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.
- Using your hands, roll the cookie dough into 24 balls and place on the prepared baking sheets at least 1-inch apart.
- Bake for 11 to 13 minutes or until cracked and set. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
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