"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
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
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 one 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.
Yield: about 5 dozen.
[Jan. 2018. Taken from https://www.tasteofhome.com/recipes/salted-toffee-cashew-cookies]
I got 84 cookies when I used the small purple scoop.
[May 2019. I made a gluten free version using almond meal and xanthan gum. I got 73 to 77 cookies with my purple scoop this time. I could only fit 12 per sheet because they spread out so much. Or I can put 24 or more per sheet, and then cut them apart.]