These cookies are a favorite, but I really like cashews. When butterscotch morsels are in the same cookies, well, we have lift off! Off the cookie sheet, that is. The cookies get eaten quickly. In this case, though, the cookie sheet is a small piece of parchment paper. I make the Butterscotch Cashew Cookies in the air fryer, cooking half a dozen at a time, so I don't eat them all (yes, I do share some with my husband). The remainder of the dough I stash in the refrigerator for another day. These cookies are a bit crispy on the edges, soft in the center, and buttery-sweet from the cashews and butterscotch morsels. The cookies are perfect for a fall celebration or just to eat and enjoy while sitting and watching the leaves turn.
Butterscotch Cashew Cookies -- Makes 12
2 tablespoons of butter, melted
2 tablespoons of canola oil
1/4 cup of dark brown sugar
2 tablespoons of sugar
1/8 teaspoon of salt
1/2 teaspoon of vanilla
1 large egg
1 cup, plus 2 tablespoons of flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 cup of roasted, salted cashew halves and pieces
1/2 cup of butterscotch morsels
In a medium bowl or measure, mix together the butter, oil, sugars, salt, and vanilla. Beat in the egg. Add the flour, baking powder, and baking soda, stirring them into the wet mixture just until blended. Stir in the cashew pieces and butterscotch morsels. Cut 6-7-inch pieces of baking parchment to fit your air fryer basket. Drop the dough by 1 1/2 tablespoon scoops onto the pieces of parchment, placing only 2-3 mounds of cookie dough onto each piece of parchment and positioning the cookies as far apart as possible on the parchment paper. Flatten the mounds a little with your hand and place one parchment sheet at a time in the air fryer. Set the control at 320 degrees and cook the cookies for 8-10 minutes or until golden. Repeat the cooking process with the remaining dough or make as many cookies as you want and stash the remaining dough, well sealed in plastic wrap, in the refrigerator for another day.
