Butterscotch Cashew Scotchies
Indulge your sweet tooth with these decadent Butterscotch Cashew Scotchies, the ultimate fusion of chewy, crunchy, and buttery goodness. Featuring creamy butterscotch chips, hearty quick oats, and toasted cashews, these cookies are a delightful balance of textures and flavors in every bite. A touch of vanilla and brown sugar adds a warm, caramel-like depth, while a short prep time of just 15 minutes makes them perfect for satisfying last-minute cookie cravings. These irresistible treats bake to golden perfection in under 10 minutes, making them an ideal dessert or snack for casual gatherings or cozy afternoons. Serve warm from the oven or store them for up to a week for a sweet, nutty indulgence that’s dangerously addictive—and incredibly easy to make. Keywords: butterscotch cookies, cashew cookies, easy cookie recipe, chewy cookies, butterscotch chip dessert.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup quick oats
- 1.5 cups butterscotch chips
- 1 cup chopped cashews
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until creamy and smooth, using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing just until combined.
Gently fold in the quick oats, butterscotch chips, and chopped cashews until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as the cookies cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 18.4 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
