11.09.2010

Guest Post: Salted Cashew Crunch Cookies

I'm away on a cruise right now, and I've asked some of my favorite local bloggers to write guest posts for me. Today, Michelle from Fun and Fearless in Beantown is sharing a recipe for salted cashew crunch cookies. Don't they sound fabulous? I hope you enjoy the recipe and Michelle's post. She and I met at a viewing party at Rialto way back when Jody Adams was on Top Chef Masters  and have been great friends ever since. I admire her creativity in the kitchen, and I'm so happy our trip to King Arthur has inspired her to bake more. Please check out Michelle's blog when you have a chance!


When Megan asked me to write a guest post for Delicious Dishings, I was extremely nervous.  You see, I’m not much of a baker.  While I enjoy cooking a lot, baking is typically very intimidating for me.  But in September, Megan organized a lovely weekend of baking at King Arthur Flour Company and ever since then, I can’t stop trying out recipes from King Arthur Flour’s Whole Grain Baking cookbook!  I started out with whole wheat bread…moved onto wheat baguettes…and I finally decided to try my hand at something a little more sweet.

When my friends at We Are Not Martha invited me to a small party a few weeks ago, I decided this was the perfect occasion to try out a new recipe from the cookbook – Salted Cashew-Crunch Cookies.

First, I got together my ingredients:


  • ½ cup unsalted butter
  • ¾ cup sugar
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups old-fashioned rolled oats, ground for 30 seconds in a food processor
  • 2 cups coarsely chopped cashews
  • Extra-fine salt for topping
I first started out by preparing my rolled oats and cashews.  I roughly chopped up the cashews on a cutting board and set the chopped nuts aside.  I then put the two cups of rolled oats in a food processor and pulsed it for thirty seconds.


With all of my ingredients ready, I got to work on making the cookies.  I preheated the oven at 350 degrees and lined two baking sheets with parchment paper.  I first combined the butter, sugar, salt, baking powder, vanilla and egg in a bowl and beat the ingredients together.

I then beat in the ground oats.


And then slowly beat in the chopped cashews.


The texture of the dough was thick like granola.  I took a tablespoonful of the dough, rolled it with my hands and placed it onto the baking sheet.  In total, I rolled thirty balls of dough and sprinkled each ball of dough with a very light sprinkle of salt.


I then lightly greased the bottom of a drinking glass and used it to press the cookies down to about 3/8 inch thick.


I put both trays of cookies in the oven for about six minutes and then rotated the trays from the bottom and top racks of the oven.  I let the cookies bake for another six minutes.  The cookies weren’t quite golden brown so I shut the heat off the oven and left the trays in the oven for an additional three minutes.  When the three minutes were up, I took the pans out of the oven and let the cookies cool right on the baking sheet.


I of course had to try a cookie as soon as it was cool enough and it had a nice crunchy texture with a slightest hint of salt.  It was a crunchy cookie and not chewy at all because the recipe used absolutely no flour at all. 


The next day, at the party, I gave the cookies another taste.  I thought they were still pretty good but a tad dry.  I think that the next time I make these cookies, I will take them out of the oven after the initial twelve minutes.  I was definitely conservative in sprinkling salt on them and the cookies could have used a little more salt to truly get that salty crunchy taste.

Still, I’m proud of how the cookies turned out and I can’t wait to get back in the kitchen to see what else I can bake up!  Thanks Megan for letting me share my latest adventures in baking with your readers!

10 comments:

MelissaNibbles said...

I love cashews and know I would love these cookies! Send some my way next time you make a batch!

Fun and Fearless in Beantown said...

I hope you're having a great time on your cruise! Thanks for giving me the opportunity to guest post!

Emily said...

Yummy! I love oatmeal cookies but am weird and don't eat nuts. A recipe like this makes me want to give them another try (or just make the cookies without cashews!).

Shannon said...

sounds like a fabulous flavor combo :)

The Duo Dishes said...

Whenever something is salty and sweet, it's just the right thing. Perfect cookie combo.

We Are Not Martha said...

These were delicious and unique cookies! Michelle, I'm pretty sure you ARE a baker :)

Sues

Daisy said...

great job on these michelle! I want to make them soon!

hope your having an awesome time megan!

Jennifurla said...

These sounds fantastic

Alicia said...

I love sweet/salty things...These look yummy.

Emily said...

Yummy! I love oatmeal cookies but am weird and don't eat nuts. A recipe like this makes me want to give them another try (or just make the cookies without cashews!).