Oatmeal Cashew Butter Chocolate Chip Cookies
This recipe makes soft and chewy oatmeal cookies with the addition of cashew butter and chocolate chips, try this take on oatmeal cookies the next time you bake!
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
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.
Nutrition
Calories: 271kcalCarbohydrates: 32gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 33mgSodium: 156mgPotassium: 116mgFiber: 1gSugar: 19gVitamin A: 208IUVitamin C: 0.1mgCalcium: 36mgIron: 1mg
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