Deliciously tempting cookies studded with bits of caramel-y toffee and cashews!
Ready in: 1hour
2 1/2cupswhole oats
1 1/3cupstoffee bits
1 1/2cupstoasted, salted cashew halves, chopped into small pieces
Preheat oven to 375 degrees. Butter a cookie sheet, set aside. In a food processor, grind oats until nearly flour, about 1 minutes. Pour ground oats into a mixing bowl, add all-purpose flour, baking powder, baking soda and salt. Whisk until well blended, set aside. In the bowl of an electric mixer, whip together butter and sugar until lighter and fluffy, about 3-4 minutes. Stir in eggs one at a time, add vanilla. Slowly stir in flour mixture until well combine. Mix in toffee bits and cashew pieces. Round dough into cookie balls (about the size of a heaping tablespoon). Place on greased cookie sheet and bake 9 - 11 minutes (9 for softer, 11 for crispier). Allow to cool several minutes on cookie sheet before transferring to a wire cooling rack.