White Chocolate Chip And Cashew Cookies Food

CRANBERRY-CASHEW DROP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips, cashews and cranberries., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

CASHEW-WHITE CHOCOLATE DROPS

Steps:

• Heat oven to 375°F. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add milk, vanilla and egg; blend well. Add flour and baking soda; mix well. Stir in cashews and chocolate chunks.
• Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake at 375°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

CHOCOLATE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Using a mixer, cream the butter and sugar until fluffy, scraping the sides once. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa, baking soda and salt, and then add in batches to the mixer, mixing until just combined after each addition. Gently blend in the white chocolate and chocolate chips.
• Using a cookie scoop, add 1 tablespoon portions to a baking sheet. Bake until the cookies are done but still soft and chewy, about 8 minutes.
• Let cool on a baking rack. Yummy!

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').

CHOCOLATE CHIP CASHEW COOKIES

Steps:

• Preheat the oven to 350˚F.
• In a medium bowl, combine the flours and baking soda.
• In a separate bowl, beat together the butter, sugars and vanilla until light and fluffy. Add the eggs and mix well.
• Slowly add the dry ingredients to the wet ingredients until fully combined. Fold in the chocolate chips and cashews.
• Drop the cookie dough onto ungreased baking sheets and bake for 9-11 minutes, or until the edges are golden brown. Remove from the oven and allow to cool on baking sheets for around 2 minutes, then transfer to wire racks to cool completely.

WHITE CHOCOLATE, CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
• Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
• Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.

CHOCOLATE CHIP SALTED CASHEW COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine the flour, baking soda and salt in a bowl.
• In a separate bowl, beat butter, sugars and vanilla together until creamy.
• Add the eggs, one at a time, mixing after each addition.
• Slowly add in the flour mixture and stir.
• Stir in the chocolate chips and cashew pieces.
• Drop by rounded tablespoon onto ungreased baking sheet.
• Bake for 9 to 11 minutes or until edges are golden brown. Remove from oven and cool on baking sheet for 2 minutes. Transfer to wire racks to cool completely.

WHITE CHOCOLATE CHIP BUTTERSCOTCH COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter and brown sugar together.
• Add the molasses, egg, and extract and beat until light and fluffy.
• Add the flour and beat until the dough starts to come together.
• Add the chocolate chips.
• Beat until the dough is mixed.
• Place walnut-sized mounds on a lightly greased baking sheet.
• Bake for 10 to 12 minutes on until the edges start to brown.
• Cool the cookies on a wire rack.

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.

CASHEW COOKIES

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.

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.)