Wednesday, October 13, 2010
Butterscotch Cashew Cookies
adapted from Cookie Madness
1 3/4 to 2 cups chopped cashews
2/3 cup butterscotch chips
2 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
4oz or 1 stick of butter (room temperature)
1/3 cup sour cream
3/4 tsp vanilla
1 large egg
1 cup light brown sugar
Prepare 2 baking sheets by lining with parchment paper. Turn oven on and set at 350 degrees.
In a medium size bowl, sift together baking soda, baking powder, salt and flour. Set aside. In another larger bowl, place butter and sugar. Using an electric mixer, cream butter and sugar together. This should take about 3 minutes to reach a fluffy consistency. Then beat in the egg and vanilla. This is the last step with the electric mixer.
Take a wooden spoon and fold in the sour cream to the butter mixture. Once completely combined, mix in 1/3 of the sifted dry ingredients until few streaks of flour remain. Continue with this process until all flour is incorporated into butter mixture. Lastly, pour in butterscotch chips and nuts. Fold into batter with wooden spoon until all is evenly distributed.
Scoop a rounded teaspoon of batter and place on baking sheet. Continue with this process, dropping batter about 1 1/2 inch apart on sheet. Bake for about 12-14 minutes, turning baking sheet at halfway interval. Cookies are done when edges start to brown. Let cookies cool on baking sheet for 2 minutes, then place each cookie on rack to completely cool.