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Oatmeal Cashew Chocolate Chip Cookies

December 6, 2010

It’s been a while since i’ve leisurely baked again. Usually Mondays is when i choose something to focus on, but i went on a couple of vacations and work is getting busy. I also have been making cakes for people and trying to jump start my own “company”. I’ve come to the conclusion that i actually like just baking for myself, and for this blog, a little better than making a cake for a stranger. It’s seriously stressful and i’m still pretty unexperienced with frosting and cake decorating, but getting paid to make a cake for someone isn’t too bad either.

So here i am, and i’ve been seriously craving oatmeal cookies. Oatmeal chocolate chip cookies has been my signature baked good since i was 10 years old. I’m known for it. I was going to throw in some dried cranberries but i couldn’t find any! So i roughly ground up some cashews, and threw those in there. It really added to the cookies chewy texture. Seriously delicious and very simple.

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup quick-cooking oats
1 1/2 cup roughly crushed up cashews
12 ounces semisweet chocolate chips

Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, and nutmeg in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, cashews, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

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