There really isn't a better title than that. Over at Em's blog, Sugar Plum, she has a recipe for Cashew-Butterscotch Cookies. I've been wanting to make oatmeal-butterscotch cookies, and since this recipe has oatmeal I figured I'd go with this one. And what could be better than cashews in a cookie?
I changed this particular recipe to make it more like Em's other cookie recipes by browning half the butter and cutting the other half into the dry ingredients. Also, I added an extra egg and a little orange glaze I had leftover from another day.
The verdict: Winner! Everyone loved the deep butterscotch flavor, not only from the chips but from the brown sugar, and the brown butter gave it such a unique flavor. Texture-wise, these cookies were thick, chewy and not cakey, and crispy on the edges. Cashews should be used in cookies more often, as the taste of cashews is rather buttery and therefore tastes great with sweet ingredients. I'll probably toast the cashews the next time I make this recipe. To sum it up, these are perfect cookies.
Speaking of which, there's still some dough left in the fridge, so I'm off to bake up another dozen. Thanks for the recipe, Em!