Cashew Snaps10 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“Butterscotch tasting cookie with cashews (these are also very good using pecans.)” - by Patty Alderman
Original recipe yields 3 dozen
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
- In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Amount Per Serving (18 total)
- 161 cal
- 7.2 g
- 22.9 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"I looked at the recipe and thought it could use a little more flavor, so I added 1 tsp. of vanilla to the wet mix and 1/4 tsp of ginger and a pinch of cloves to the dry mix and it turned out great. T..." See morehe baking time was closer to 12 minutes, but i prefer my cookies a bit more chewy than crispy."
"These are delicious! I made the recipe as is, no alterations. They did not spread too much at all. I wouldn't call them "snaps" because they are chewy, but I prefer chewy cookies so they're perfect..." See more. Unlike other reviewers, I didn't have a problem with the cookies spreading too much. I used real butter and softened it by smashing it up with a wooden spoon rather than the microwave. That might be why they didn't get super thin in the oven."
LEXI, JACK and COOKIE
"Very good! Initially, I thought that dropping the dough by 1/2 teaspoon increments wasn't large enough, but it definitely is, so don't make my mistake and drop by 1 teaspoon increments; this dough sp..." See morereads quite a bit. I'm going to add some coconut the next time I make these. As written though, this is a fabulous recipe! Thanks for sharing it."
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