Butterscotch White Whole Wheat Cookies

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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!



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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