This twist on oatmeal cookies is just delightful. The preparation is a little more fussy, since you remove the cookies halfway through baking and add a topping, but your guests (and kids!) will love them.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 3/4 cup flour
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1/8 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup butter, softened
- 1 egg
- 1/2 tsp. cinnamon
- 1-1/2 cups quick rolled oats
- 1/3 cup brown sugar
- 1/4 cup butter
- 1 Tbsp. corn syrup
- 1/2 cup chopped cashews
Preparation:
Preheat oven to 350 degrees F. In large bowl, combine flour, sugar, 1/2 cup brown sugar, salt, baking soda, 1/2 cup butter, egg, cinnamon, and rolled oats and mix well until a dough forms. Refrigerate for 30 minutes.
Meanwhile, combine 1/3 cup brown sugar, 1/4 cup butter and corn syrup in small saucepan and bring to a boil. Remove from heat and stir in cashews. Set aside.
Drop cookie dough onto ungreased cookie sheets and bake at 350 degrees for 8 minutes. Remove from heat and spoon about 1/2 teaspoon of the cashew topping onto center of each cookie. Return to oven and bake another 5 - 8 minutes or until golden brown. Cool cookies slightly before removing from sheet, then carefully remove to wire rack and cool completely. Yields about 3 dozen cookies
