Best 5 Salted Cashew Oatmeal Cookies Recipes

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Indulge in the delightful symphony of flavors presented by these salted cashew oatmeal cookies, a delectable treat that offers a captivating balance of sweet and savory notes. With a chewy and tender texture, these cookies boast a harmonious blend of hearty oats, creamy butter, rich brown sugar, and a hint of salt. Enhanced with the nutty crunch of roasted cashews, each bite promises a satisfying textural contrast. These cookies are not just a delightful snack but also a testament to the culinary magic that can be achieved with simple, wholesome ingredients. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of creating these delectable treats, ensuring a perfect batch every time. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will leave your taste buds craving more.

Here are our top 5 tried and tested recipes!

CASHEW COOKIES



Cashew Cookies image

Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
1-3/4 cups chopped cashews
FROSTING:
1/2 cup butter, cubed
3 tablespoons half-and-half cream
1/4 teaspoons vanilla extract
2 cups confectioners' sugar
Cashew halves

Steps:

  • Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.

Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CHRISTY'S CHEWY OATMEAL/CASHEW COOKIES



Christy's Chewy Oatmeal/Cashew Cookies image

When these came out of the oven, all I wanted to do was pour a tall glass of milk and dig in! I've never eaten a cookie with cashews before. And, I'm wondering why not?! Next time, I may add a few chocolate chips. These are becoming a regular in my house.

Provided by Christy Lowrance

Categories     Cookies

Time 35m

Number Of Ingredients 12

1 c real butter
1 c sugar
1 c light brown sugar
2 large eggs
2 c all purpose flour
3/4 tsp salt
1 tsp baking soda
3 c quick cooking oats
1 tsp vanilla
1/2 tsp cinnamon
2 c cashews (halves/pieces)
1/2 c sweetened flaked coconut

Steps:

  • 1. Preheat oven to 350.
  • 2. Mix salt, flour, cinnamon, oatmeal and baking soda together thoroughly with fork and set aside.
  • 3. Soften butter, add sugar(s) and mix thoroughly until creamy. Add vanilla and one egg. Beat in the other egg. Mix thoroughly. Add dry ingredients gradually. Dough will be thick. Fold in nuts and coconut.
  • 4. Using your hands, shape dough the size of walnuts and press down flat.
  • 5. Bake on ungreased cookie sheet for 8-9 minutes. Cool on wire racks.

CASHEW-CARAMEL COOKIES



Cashew-Caramel Cookies image

If you're nuts for nuts, salted cashews -- both ground into a butter and chopped -- give caramel-drizzled cookies deep flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 11

1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups roasted salted cashews
2 tablespoons plus 1 teaspoon canola oil
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
24 cubes soft caramel candy (7 ounces)
1/4 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.
  • Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
  • Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
  • Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.

SALTED TOFFEE CASHEW COOKIES



Salted Toffee Cashew Cookies image

When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist. -Crystal Schlueter, Babbitt, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 11

1 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chopped salted cashews
1 cup brickle toffee bits
1 cup butterscotch chips
Salted whole cashews

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chopped cashews, toffee bits and butterscotch chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press a whole cashew into each cookie. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 129 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 129mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

SALTED OATMEAL COOKIES



Salted Oatmeal Cookies image

Make and share this Salted Oatmeal Cookies recipe from Food.com.

Provided by nicoleingermantown

Categories     Dessert

Time 30m

Yield 18 cookies

Number Of Ingredients 11

12 tablespoons unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups flour
2 cups rolled oats (not quick-cooking)
sea salt, for sprinkling

Steps:

  • In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
  • Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
  • Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.

Tips:

  • Make certain you employ truly salted cashews. This can carry a salty-sweet taste for your cookies.
  • In case you don’t have salted cashews, you may sprinkle a touch bit of salt over the everyday cashews.
  • If you are searching out a gluten-unfastened choice, you can use your favored gluten-unfastened flour combination.
  • If you prefer chewier cookies, you could bake them for an additional few minutes.
  • For a softer, gooier cookie, upload an extra tablespoon of brown sugar.
  • Store leftover cookies in an airtight box at room temperature for as much as 3 days, or freeze them for up to 2 months.

Conclusion:

Those salted cashew oatmeal cookies are an easy and scrumptious treat that is perfect for any occasion. They're soft, chewy, and full of flavor, with a salty-sweet stability that is irresistible. With cashews, oats, and easy spices, these cookies are sure to satisfy your candy tooth. Whether or not you're an experienced baker or simply getting commenced, this recipe is easy to comply and assures scrumptious cookies every time.

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