It's Valentine's weekend and chocolate is not hard to find, and even easier to eat. Don't get me wrong, I love me some chocolate. But butterscotch and caramel have their good qualities too, you know. Chewy, sweet and rich, just to name a few.
If you want a crowd pleaser, look no further. I could barely get these out of the house intact, and I'm not blaming anyone for that. This is one recipe that I know I will be making over and over again, and that is really saying something considering that I hate making the same thing twice!
The first thing I love about these cookies is the way they look. They say you eat with your eyes first, and these are definitely drool worthy. They are supremely thick and chunky. No slim wafers here! And you know that means they are going to be deliciously chewy with a burst of flavour in every bite. Then of course there is the drizzle. Completely unnecessary, but it really classes it up a notch. It's like adding accessories to a great outfit. Just makes it that much better.
Of course, they taste pretty damn good too. You would never know they are gluten free, in fact I think that would be the last thought on your mind. The cashew butter lends a beautiful richness to the consistency as well as the flavour, and then adding in more chopped nuts later, just keeps things interesting. Sold yet? You should be. Make them. Now.
Salted Caramel Cashew Cookies
Adapted from Martha Stewarts Cookies
1 2/3 cups gluten free flour
1/2 teaspoon coarse salt
1 cup roasted salted cashews
3/4 cup raw unsalted cashews, roughly chopped
3/4 cups toffee / skor bits
2 tablespoons plus 1 teaspoon canola oil
1/2 cup unsalted butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
24 soft caramel candy cubes
1/4 cup heavy cream
1/2 - 1 teaspoon sea salt
Sift together the flour and salt, and set aside.
Blend the roasted salted cashews in a high speed food processor until dessicated. Pour in the oil, and continue blending until it comes to a smooth buttery consistency. Place the cashew butter, butter, and sugars in a large bowl and mix with a beater on medium speed for about two minutes. Add the egg and vanilla and mix again. While mixing on low speed, slowly add in the flour and salt until just combined. Stir in the chopped cashews and toffee bits.
Drop large scoops of batter onto a parchment paper lined baking sheet. Bake at 350 degrees for 7 minutes, then lightly flatten the tops of the cookies, and return to the oven. Bake for another 7-10 minutes, until the bottoms are golden. Let cool completely.
For the sauce, melt the caramels and cream together in a saucepan or microwave, stirring frequently. When smooth, stir in the sea salt adding more or less to taste. Use a spoon to drizzle over the cookies, and then let them sit until completely set.
Eat all of them, and consider it a day well spent.
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