If you”ve been around here for a while you know that I like to keep homemade baking mix on hand in my fridge at all times. It makes last minute cooking/baking so much easier. The other day I was wanting to whip up some cookies real quick so I could go back to relaxing and spending time with my hubby. When I first saw this recipe I was drawn to the word cashews but when I saw that it also used Bisquick mix my mind was made up. I love finding new recipes to use my baking mix!
I was a tad bit skeptical at first. I knew the baking mix made great pancakes but I was afraid the cookies would be.. well.. pancakey. But they weren”t. They were nice and chewy and cookie-y. And, ginormous. These are the kind of cookies I like to eat for breakfast. Not too sweet and full of oats.
Now that my son is almost three years old I”ve been cooking with him a lot more in the kitchen. It has been so much fun and he is learning so much! Like, that raw potatoes don”t taste very good. And, Mommy has been learning lots to. Like, keep your eyes on him at all times or he”ll put pepper in your cookies. I”ve been letting him dig his hands in and get dirty. And, surprisingly there haven”t been too many mishaps as long as I”m careful about the jobs I give him.
This is the type of cookie that a little older kids could conquer all on there own. Or at least with very little help from mom. They”ll have fun shaping the dough and watching them grow to gargantuan size.
If you don”t like cashews I think they would be equally delicious with peanuts. Or, if you want a sweeter cookie you could add a cup of white chocolate chips. I think I”m gonna try that next time, but I also love them just the way they are.
Jumbo Cashew Cookies
- 1 1/4 cups packed brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups homemade baking mix (or Bisquick mix)
- 1 cup rolled oats
- 1 cup chopped cashews
- Cream together sugar and butter. Mix in eggs and vanilla. Stir in remaining ingredients until evenly mixed.
- Drop onto parchment lined or greased baking sheets by 1/4 cupful amounts, 3 inches apart. Using your hands roughly shape into circles and press down to 1/2 inch thick.
- Bake at 375ºF for 8-10 minutes or until edges are golden brown. Allow to cool 3 minutes on baking sheets before removing to wire racks or paper towel to cool.
Makes: 16 cookies
Adapted from Betty Crocker