Salted Cashew Crunch Cookies
by Katya Simkhovich
There are some days that a soft, gooey, chocolate chip cookie will just not suffice. Noodles cooked to al dente will not satisfy. Once crispy sauteed green beans leave much to be desired. And even the snap of a fresh cucumber will just not do.
It is those days that call for a crisp, thin, buttery cookie. And it doesn’t hurt so top that crisp buttery cookie with a sprinkle of sea salt. Or stuff it with nuts and chocolate chips to the point were it becomes more so a thin round of white chocolate chips that caramelize in the oven (yes, white chocolate caramelizes – isn’t it amazing!!!) and crunchy, lightly salted cashew chunks held together by brittle oats ground almost to the point of flour, sugar, and butter that miraculously takes on the nutty, addictive flavor of browned butter in just 15 minutes in the oven. Not only did these satisfy my crunchy cravings, but they went above and beyond (those little overachievers) and fed my never-ending love for all things sweet and salty.
Cravings for Crunch – begone!
Salted Cashew-Crunch Cookies from King Arthur Flour Whole Grain Baking
- 1/2 cup (1 stick) unsalted butter – softened
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups old-fashioned rolled outs, ground for 30 seconds in a food processor
- 2 cups salted cashew pieces or coarsely chopped cashews (I used one cup lightly salted roasted cashews and 1 cup white chocolate chips)
- extra-fine salt for topping
- Preheat oven to 350 F. Lightly grease 2 baking sheets or line with parchment paper.
- Beat the butter, sugar, salt, baking powder, vanilla, and egg in a medium bowl.
- Beat in the ground oats, then the cashews (and other add-ins)
- Drop the dough by the tablespoon full onto the prepared baking sheets.
- Using your fingers (be cautious, the dough is very sticky, I would wet your hands if you do this) or the flat bottom of a drinking glass or measuring cup, press the cookies to about 3/8 inch thick.
- Bake the cookies, reversing the pans midway through, until they’re light golden brown, 12-14 minutes (this took about 15 for me because I made mine a tad bigger).
- Remove cookies from oven and allow them to cool right on the pan.