Toasted Oatmeal Cashew White Chocolate Cookies


I have a problem. I’m addicted to making and eating cookies. I may even like the cookie dough more than the actual baked cookie! Crazy, right? So the other day I was dreaming about smoothies. The funny thing is that from dreaming about those smoothies out came a cookie recipe idea. I used to toast oats for my smoothies and then blend it in. One day I’ll share that recipe with yours well but today…..I think you’ll love this cookie recipe even more than that smoothie recipe.


The toasted oats and cashews give the cookies a flavor they have never had before. The cinnamon makes the spices just right and the molasses adds that great taste. Their chewy when hot and crunchy when cooled. Usually I go for a chewy cookie but this recipe is an exception. Perfect on all levels if you ask me. (I might’ve ate the whole batch, but I didn’t just tell you that).

Toasted Oatmeal Cashew White Chocolate Cookies
adapted from Sally’s Baking Addiction
Yields around 36 cookies
– 1/2 cup unsalted butter, at room temperature
– 3/4 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1 egg
– 2 teaspoons vanilla extract
– 1 tablespoon dark strap molasses
– 12/3 cups *toasted oats (see notes)
– 2 teaspoons cinnamon
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt (omit if cashews are salted)
– 3/4 cup salted cashews, *toasted (see notes)
– 3/4 cup white chocolate chips

* Pre-heat oven to 375 F and place oats on a non-stick baking sheet. Bake for 20 minutes or until oats are a nice golden brown color. Let cool before using.
* For cashews do the same as stated above but decrease baking time to 10 minutes or less if needed. Cashews should be slightly browned and cooled when done.

1. Pre-heat oven to 350 F and grease your baking sheets if needed.
2. Cream together butter, and all sugars together until light and fluffy.
3. Beat in egg until fully combined. Add the vanilla and molasses and continue to beat until blended together and the mixture is fluffy again.
4. Grab a bowl for dry ingredients. Whisk together flour, baking soda, salt (if using), and cinnamon. Stir in cooled toasted oats as well.
5. Turn mixer on low and slowly add dry ingredients until just combined.
6.Fold in white chocolate chips and toasted cashews.
7. Use a tablespoon or a small ice cream scoop to place cookies on the baking sheet.
8. Bake in the oven for 12 minutes, no longer than 12.
Let cook and enjoy with a nice tall glass of cold milk. YUM!


Cookies are my best friend and lovers. Do you agree? Much love, Brianna.


2 thoughts on “Toasted Oatmeal Cashew White Chocolate Cookies

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