Airbake Giant Cashew White Chocolate Cookies Food

CASHEW WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees.
• Stir together, flour and baking soda. Set aside.
• In large mixing bowl, combine margarine, white sugar, and brown sugar.
• Add eggs, one at a time - beat until incorporated. Add vanilla.
• Gradually, mix in flour mixture. Stir in chocolate and cashews.
• Drop by rounded teaspoonfuls onto parchment lined OR ungreased cookie sheets.
• Bake 6 to 8 minutes, OR until edges are just turning brown. Do not overbake.
• Cool 5 minutes before removing from cookie sheets to cool on rack.
• *Cashews - put cashews in a ziplock bag. Close. Use a rolling pin to break cashews into medium to large pieces.
• NOTE: Yield and Time to Make depends on size of cookies.

CHEWY WHITE CHOCOLATE CASHEW COOKIES

Steps:

• Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
• In a medium bowl whisk together flour, baking powder, baking soda, and salt.
• In a large bowl cream together butter and sugars.
• Mix in eggs and vanilla.
• Add dry ingredients to wet ingredients and mix until just combined.
• Stir in chocolate chips and cashew pieces.
• Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet.
• Bake for 9-11 minutes until cookies begin to brown just around the very edges. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
• Repeat with remaining cookie dough. Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').

AIRBAKE GIANT CASHEW WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 325.
• In a large bowl, cream butter and sugar. Stir in egg and vanilla; mix until well blended.
• Stir in flour and soda.
• Add 1 1/2 cups (9 oz.) vanilla chips and 1 cup cashews; mix well.
• Shape dough into 2 inch balls. Place 2 inches apart on ungreased cookie sheet; flatten slightly.
• Bake 15 to 18 minutes until golden brown. Cool 10 minutes; remove to wire cooling racks. Cool completely.
• Melt remaining 1/2 cup (3 oz.) vanilla chips. Dip in an edge of each cookie and decorate with remaining chopped cashews. If desired, drizzle with melted chocolate.

CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE CHIP AND CASHEW COOKIES

Steps:

• Sift first 4 ingredients into medium bowl. Using electric mixer, cream butter, sugar and molasses in large bowl until fluffy. Beat in eggs and vanilla. Mix in dry ingredients. Add cashews and chocolate chips. Refrigerate 1 hour or overnight.
• Preheat oven to 350°F. Grease cookie sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 2 inches apart. Bake until golden brown, about 12 minutes. Cool on cookie sheets 2 minutes. Transfer to rack and cool completely. (Can be prepared 1 week ahead. Store in airtight container.)

CRANBERRY WHITE CHOCOLATE COOKIES

Steps:

• Combine flour and next 3 ingredients; set aside.
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
• Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.
• Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.
• Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

FROSTED CASHEW COOKIES

Steps:

• In a mixing bowl, cream the butter and brown sugar.
• Beat in the egg, sour cream and vanilla.
• Mix well.
• Combine dry ingredients and add to creamed mixture and mix well.
• Fold in cashews.
• Drop by rounded teaspoonfulls onto greased baking sheets.
• Bake at 375 degrees for 8-10 minutes or until lightly browned.
• Cool on a wire rack.
• Frosting:.
• Lightly brown butter in a small saucepan over low heat.
• Remove from the heat.
• Add cream and vanilla.
• Beat in confectioners' sugar until smooth and thick.
• Frost cookies.
• Top each with a cashew half if desired.

DEATH BY WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°.
• Microwave semi-sweet chocolate in large bowl on high for 2 minutes.
• Stir until chocolate is melted and smooth.
• Stir in sugar, butter, eggs and vanilla until well blended.
• Stir in flour and baking powder.
• Stir in white chocolate and nuts.
• Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
• Bake 13-14 minutes or until cookies are puffed and feel set to the touch.
• Cool 1 minute and remove from cookie sheet.
• Cool completely on wire rack.