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10 tablespoons butter
½ cup almond butter
2/3 cup brown sugar
1¼ cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
2½ cups quick-cooking oats
¾ cup coarsely chopped cashews
Instructions
½ cup almond butter
2/3 cup brown sugar
1¼ cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
2½ cups quick-cooking oats
¾ cup coarsely chopped cashews
1. Preheat oven to 350F.
2. Combine butter and almond butter; beat with mixer at medium speed until light. Add brown sugar and granulated sugar; beat until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking soda, baking powder and salt. Stir in oats and cashews. Drop batter by tablespoons onto cookie sheets. Bake 10 to 15 minutes. Makes 24 cookies.
Nutritional Information
2. Combine butter and almond butter; beat with mixer at medium speed until light. Add brown sugar and granulated sugar; beat until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking soda, baking powder and salt. Stir in oats and cashews. Drop batter by tablespoons onto cookie sheets. Bake 10 to 15 minutes. Makes 24 cookies.
Per cookie: 210 calories, 11g fat, 30mg chol., 4g prot., 27g carbs., 1g fiber, 240mg sodium.
