Oatmeal Cashew Butter Chocolate Chip Cookies
These Oatmeal Cashew Butter Chocolate Chip Cookies are soft, chewy, and crinkly. This hearty cookie combines the best of cashew butter, oatmeal and chocolate chip. These are 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 Pumpkin Oatmeal Chocolate Chip Cookies, Glazed Oatmeal Raisin Biscotti, Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard, or Eggless Chocolate Oatmeal Raisin Cookies.
A Quick Look At The Recipe
- Recipe Name: Oatmeal Cashew Butter Chocolate Chip Cookies
- Ready In: 28 minutes
- Makes: 18 cookies
- Main Ingredients: salted butter, cashew butter, light brown sugar, all purpose flour
- Flavor Profile: buttery oatmeal cookies with bursts of chocolate
- Dietary Info: no seed oils
- Difficulty: Easy!
- Why You’ll Love It: buttery oatmeal cookies with crispy edge, chewy center
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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.
- 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!
- Combined Classics: The best of chocolate chip, oatmeal, and cashew butter cookies all rolled into one!
Ingredients
- Light Brown Sugar: I'm using my homemade light brown sugar, but store bought also works.
- 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.
- 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.
- Chocolate Chips: I use organic mini dark chocolate chips because I'm obsessed with them, as you get loads of chocolate in every bite! You can also use regular chocolate chips too or even a chopped up dark chocolate bar.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft, which is best for these cookies.
- Feel free to use any type of nut butter, peanut butter and almond butter are great options which will give you a different flavor.
- I like to round out immediately after coming out of the oven for perfectly round cookies. You can do this with a cookie cutter or just a glass. Just put it over the cookie and swirl it around on the baking sheet.
- Make sure to store cookies in an airtight container for the best results.
- You can freeze these in an airtight container for up to 3 months. Just thaw and enjoy.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until cracked and set.
How to Make Oatmeal Cashew Butter Chocolate Chip Cookies
- 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 18 balls and place on the prepared baking sheets at least 1-inch apart.
- 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).
Recipe FAQ's
Cashew butter adds a chewy factor to cookies. It's pretty neutral in flavor, but it really adds great texture to these oatmeal cookies.
Yes, feel free to substitute the cashew butter for almond butter or peanut butter! If you use another nut butter you may have a little more flavor, such as peanut butter.
Yes, just add ¼ teaspoon fine sea salt to the recipe.
I just like that we get little bits of chocolate in every bite when using mini chocolate chips. But, you can totally use regular size chocolate chips.
These are thinner cookies that are incredibly chewy with crispy edges.
If your eggs are too large, it can cause cookies to spread more as there are more wet ingredients compared to dry ingredients per the ratio of the recipe.
Using rolled oats, like I do in this recipe, will make cookies chewy.
While you can, it's not ideal for cookies. Using quick oats will make your cookies not spread as much and they will not be chewy and delicious. This is because quick oats are more absorbent than rolled oats. Using rolled oats, like I do here, will make these cookies soft and chewy, which is what you want. So, just use rolled oats as instructed.
These do not need to be chilled because these are thinner cookie with crispy edges. The cashew butter makes them incredibly soft (with no chill time). If you want a thicker cookie, you can chill the dough for 1 hour or overnight. But, we prefer them with no chill.
Yes, they will be incredibly soft when they come out of the oven. Let them cool on the baking sheets completely before moving or eating.
Store in an airtight container so they stay soft and chewy.
Yes, of course. Add into an airtight container and store in the freezer for up to 3 months. Just thaw and enjoy!
Ways to Enjoy Oatmeal Cashew Butter Chocolate Chip Cookies
- Enjoy with a big glass of milk, these are perfect dipping cookies!
- Cozy up with Coconut Hot Chocolate, Boozy Pumpkin Spice Hot Chocolate, or Caramel Hot Cocoa.
- These oatmeal chocolate chip cookies are so soft and chewy they are perfect for ice cream sandwiches. Try them with Salted Caramel No Churn Ice Cream!
- Make cookie sandwiches with Caramel Buttercream Frosting or Honey Buttercream Frosting.
More Chocolate Chip Cookies
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Oatmeal Cashew Butter Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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
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 18 balls and place on the prepared baking sheets at least 1-inch apart.
- Bake for 13 to 15 minutes or until cracked and set. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft, which is best for these cookies.
- Feel free to use any type of nut butter, peanut butter and almond butter are great options which will give you a different flavor.
- I like to round out immediately after coming out of the oven for perfectly round cookies. You can do this with a cookie cutter or just a glass. Just put it over the cookie and swirl it around on the baking sheet.
- Make sure to store cookies in an airtight container for the best results.
- You can freeze these in an airtight container for up to 3 months. Just thaw and enjoy.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until cracked and set.
Nutrition
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These cookies are so soft and chewy, I love them!