Ho! Ho! Ho! We’re in full holiday mode at my house and we’ve picked up the pace to bake as many of our favorite cookies as we can before Christmas is over. So many to choose from and so little time left! These Butterscotch White Whole Wheat Cookies were next on our list, and although they may not have a fancy name, they sure make up for it in taste. They’re filled with butterscotch chips and dry-roasted cashews that create a fantastic salty-sweet combination in each bite. You’ll never guess that there’s Hodgson Mill White Whole Wheat Flour in these cookies. The texture, a little more robust than white flour but less hearty than Hodgson Mill’s traditional whole wheat flour, is spot on. Paired with the chopped cashews, the taste is so mild it nearly goes undetected in the buttery, sweet dough. I knew I couldn’t let the season pass without baking up a batch of these tasty cookies!
Grab your bags of Hodgson Mill White Whole Wheat Flour and Hodgson Mill Naturally White Flour – we have baking to do!
Start things off by coarsely chopping a cup of salted-dry roasted cashews. Set aside.
Next, in a large bowl, beat the butter at high speed for about 30 seconds. Add the sugars, baking powder, baking soda and salt and beat until well combined. Next, beat in the eggs and vanilla extract until smooth. Add the flours to the bowl and beat until just combined. Stir in the butterscotch chips and chopped cashews.
Scoop rounded tablespoon-sized balls of dough and place them on lined baking sheets. Bake in a 375˚F oven for 8-10 minutes or until the edges are light brown. The middles of the cookies will still look wet on top – that’s okay.
Allow the cookies to cool on the baking sheet completely – the warmth from the baking sheets will help the centers of the cookies continue to bake even when removed from the oven. The end result will be a slightly crispy, slightly chewy cookie – my favorite combination.
These Butterscotch White Whole Wheat Cookies can be frozen for up to three months once they’ve cooled. Just stick them in a plastic freezer bag or container, put them in your freezer and you’ll have cookies on hand whenever the need or mood strikes. I have some tucked away in my freezer right now just waiting for Jolly Old St. Nick. I can’t tell you how many times I’ve ended up making yet another batch of cookies on Christmas Eve so that we have some to leave out for Santa. We seem to go through cookies about as fast as we can make them this time of year.
Time is ticking away for holiday baking. Make sure to put these Butterscotch White Whole Wheat Cookies on your list before it’s too late. Bake some now and freeze some for later- they’d be a delicious, whole grain way to ring in the New Year, too. Enjoy!
Butterscotch White Whole Wheat Cookies
In a large bowl, beat butter with an electric mixer on high speed for 30 seconds. Add the sugars, baking powder, baking soda and salt. Beat until well combined. Next, beat in the eggs and vanilla until combined. Add the flours to the bowl and beat until just combined. Stir in the cashews and butterscotch chips. Drop the dough by rounded tablespoon-sized balls onto lined baking sheets about 2 inches apart. Bake the cookies in a 375˚ F oven for 8-10 minutes or until the edges are light brown. The middle of the cookies will still look wet – that’s okay. Remove the cookies from the oven and allow them to cool completely on the baking sheets – that lets the cookies continue to cook through to the middle on the hot sheets when outside of the oven. Once cookies are cool, they can be frozen for up to three months in a plastic freezer bag or container. Otherwise, store cookies in an airtight container for up to 3 days.
Adapted from Better Homes and Gardens
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.