#Chocolate cashew cookies how to

I would have like to try hazlenuts, though. I substituted macademia nuts too, which was tasty. I really like the molassas flavor in it, but the texture is dry and cake-like. Using a fork, press down on cookies to flatten. Enjoy salted chocolate and cashew in one in Erin Bakers Salted Chocolate Cashew. Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. A better snacking is here with its chewy, chocolatey, soft-baked indulgence. The flavor would be greatly improved if both white and chocolate chips were used in addition to the cashews but instead of molasses, a simple cookie batter could be used with the addition of honey. Using a rubber spatula, stir and fold until thoroughly mixed. I wound up throwing the whole batch away. The cookies had a cakelike texture with a strange flavor due to the addition of molasses. Cashew Nut Chocolate Cookies Combine butter, sugar & vanilla in a bowl & mix until mixture turned pale. In a separate bowl, beat butter, sugars and vanilla together until creamy.

#Chocolate cashew cookies how to

Drop by rounded spoonfuls (about 2 tablespoons worth) onto parchment paper or a silicon baking mat. How To Make This Recipe Combine the flour, baking soda and salt in a bowl. Stir in quick oats and mix until combined. I made this recipe because I happened to have white chocolate chips and cashews in the house. Turn off heat and stir in cashew butter until it is completely incorporated. May be better with toasted mixed nuts (minus peanuts) as the cashews didn't add much flavor. On a well-floured surface, roll each plain half out to a 12 x 6 inch rectangle. Line a large tray with parchment paper or prepare a cookie sheet. Form chocolate dough into two 12-inch long rolls about 1 inch in diameter. Stir melted chocolate into half the dough. There wasn't much flavor to these cookies. Prepare cookie mixes according to package directions. Bake your Chocolate Cashew Bar Cookies at 350☏ for 30 minutes or until the top is a light golden brown. Pat the dough into the corners and cover the entire bottom of the pan.

We also used a gourmet white chocolate and 1 cup instead, which made it much tastier. Transfer your bar cookie dough into your prepared pan and spread it out with a rubber spatula or your impeccably clean hands. I made this recipe but substituted brown sugar for the molasses and it turned out fantastic.