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Cashew Butter Oatmeal Cookie Bars Recipe
Do you like cashew or peanut butter?
I absolutely love cashews. I also absolutely love peanut butter; I try for make as much stuff with it as I can: ice cream, cookies, pies, cakes—all sorts of desserts. If only I could mix together those two things (cashews and peanut butter) together and make something fantastic.
Well, luckily, I can. Because, there is such a thing as cashew butter; If you have never tried it, cashew butter tastes like cashews (obliviously), but by comparison to peanut butter, it is a bit sweeter.
I decided to make these cashew butter oatmeal cookie bars because I needed something a bit "healthier" for breakfast on my way out the door to work. I was eating doughnuts, because they were easy and simple, but I felt like I was gaining a pound-a-day just munching on one each morning.
So, I figured I would make up a pan of these wonderful cashew butter cookie bars as a better quick breakfast choice. They are homemade and have oatmeal, cashew butter and chocolate: It's the prefect breakfast combo!
These cookies can be made quickly in just a half an hour, and a pan can last you a week.
1 cup (8 ounces) of all-purpose flour
¼ teaspoon of salt
½ teaspoon of baking soda
½ cup (4 ounces) of cashew butter
½ cup (1 stick / 4 ounces) of unsalted butter
½ cup (4 ounces) of white sugar
½ cup (4 ounces) of brown sugar
One whole egg
1 teaspoon of pure vanilla extract
1 cup (8 ounces) rolled oats (quick oats) oatmeal
½ cup (4 ounces) of chopped cashews, optional
1 cup (8 ounces) of dark, milk, or semi-sweet chocolate chips, optional (but highly recommended)
-A 13 x 10 baking dish
-A Spatula or a frosting knife
-Butter flavored cooking spray
1. Pre-heat oven to 350 degrees F.
2. In a small mixing bowl sift together the all-purpose flour, salt and baking soda.
3. In a standing mixer, whip together the half cup of cashew butter and the half cup of unsalted butter.
4. After the butters are well beaten together (about a minute) add the half cup of brown sugar and the half cup of white sugar and blend until well combined.
5. After about one minute (again), add the whole egg, and the vanilla extract; mix together.
6. Add the flour mixture, in three parts (allow each part to fully incorporate into the batter before adding the next part), and mix.
7. Add the one cup of rolled oats and mix together until it is completed mix into the batter.
8. Add the chopped cashews, if using them, to the cookie dough and mix it until it is fully incorporated into the cookie batter.
9. The cookie dough will be quite thick, so you will need to press it evenly into the baking dish.
10. Spray the baking dish with the butter flavored cooking spray.
11. Scoop the dough out of the standing mixer into the baking dish.
12. Measure out a piece of plastic wrap (as long as the dish) and cover the dough and press and spread it evenly into the baking dish.
13. Bake the cookie dough for 20 minutes.
14. Remove the cookie pan from the oven and sprinkle the chocolate chips evenly over the hot cookie.
15. Allow the cookie covered with the chips to stand for five minutes (the heat from the cookie will melt the chocolate).
16. After the time is up, using the spatula or frosting knife, evenly spread the chocolate smoothly over the entire cookie.
17. Allow the cookie to cool completely (this will let the melted chocolate harden up) before cutting into bars.
18. These cookie bars will stay fresh in the fridge for up to a week if cover with aluminum foil of plastic wrap.