Butterscotch White Whole Wheat Cookies

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Ho! Ho! Ho! These Butterscotch White Whole Wheat Cookies are 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.



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.

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