Have a Grain Holiday Crunchy Cashew Butterscotch Cookies

Today’s recipe calls for Hodgson Mill Graham Flour, a type of whole wheat flour in which the entire natural bran and germ are stone ground to preserve all of the grain’s natural nutrients. It’s a crispy and sweet cookie with butterscotch chips and lightly salted cashews to balance out the sweetness from the sugar. I liked it so much that I entered it in the Have a Great Grain Contest for bloggers, but I’ve also typed up the recipe for everyone who wants to try it before it wins the contest and sweeps the nation! Just kidding, but it was a pretty good cookie and I know a lot of you like cookies made with whole grains.

Crispy Cashew Butterscotch cookies

As part of the blogger competition, Hodgson Mill offered to give one reader a $25.00 gift certificate to their on-line store. Just leave me a comment saying where you or your family get their whole grains.  I’m going to keep this one short and sweet and will pick a winner tomorrow morning. DONE! Picked comment #2.

For a second chance at an even bigger Hodgson Mill prize, visit Hodgson Mill’s Have a Great Grain page.

Now here’s the recipe. If you try it, I’d really like to know what you think. I’ve made these cookies twice already for the family, but I haven’t shared them with anyone else and could use a second opinion. They’re thin, sweet and crunchy and some of them baked up with these really cool air bubbles similar to what you’d find in good brick oven pizza, but crispy and in a cookie. I baked them on a heavy duty, regular (not a non-stick) baking sheet. I also used salted cashews, but unsalted would be fine too. I made a third variation using chopped up leftover Heath bars, but the cashew butterscotch version was much, much better.

5.0 from 1 reviews
Cashew Butterscotch Crispies
Prep time
Cook time
Total time
Crispy sweet and salty cookies
Recipe type: Dessert
Serves: 28
  • 1 1/3 cups (6 oz) Hodgson Mill Whole Wheat Flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/4 cup light tasting olive oil (not extra virgin) or vegetable oil
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 3/4 cup butterscotch chips
  • 3/4 cup unsalted or very lightly salted cashew pieces
  1. Preheat the oven to 350°F. Have ready two ungreased baking sheets.
  2. Mix the flour, baking soda and salt together in a bowl and set aside.
  3. In a large mixing bowl using a hand held electric mixer, beat the butter and both sugars until well mixed. Gradually add the oil and beat for another minute, scraping sides of bowl often. Add the egg and continue beating on high for about a minute, and then beat in the vanilla. With a large mixing spoon, gradually add the flour mixture and stir until incorporated. Stir in the butterscotch chips and cashews
  4. Scoop up dough in packed, level tablespoons and shape into balls. Arrange on ungreased baking sheets, spacing 2 ½ inches apart, and bake one sheet at a time for 10-12 minutes or until cookies start to brown and appear set. Remove from oven and let cool on baking sheets for about 5 minutes. Carefully transfer to a wire rack to cool. Let cookies cool completely before serving (they crisp as they cool).
  5. Makes about 28 cookies

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  1. Rachel says

    These sound amazing! I’d love to get some whole grains from these cookies in addition to my morning oatmeal.

  2. says

    I don’t doubt it will win! Would these be good with butterscotch AND chocolate chips? I buy cashews once a week so I always have them on hand…I’ll try to make these this week..
    I buy my whole wheat flour at Rainbow or Target grocery.
    On a mostly unrelated note:
    I had the worst pumpkin cookie I’ve ever tasted-probably the worst cookie overall …at D’Amicos!!!! It had a brown sugar butter cream frosting…It had potential,…but….the frosting ruined it. It was just sweet. If it had a cream cheese frosting it would have been salvageable.

  3. says

    These are handsome cookies.

    I buy my whole grains at Hyvee or Walmart. I’d buy whole grain products at Aldi if they carried them

  4. Mary says

    I buy what I need at the grocery store – I try for nothing “white” in my diet. The cookies sound absolutely yummy! I’ve never tried graham flour. That sounds interesting, too. 🙂

  5. Louise says

    I love baking with whole grains! I always swap out some AP for whole wheat pastry flour or white whole wheat. I buy my whole grains from the supermarket though, nothing out of the ordinary.

  6. Kara says

    I get my whole grains from 100% whole wheat bread, but these cookies sound like a wonderful addition to my diet as well! 🙂

  7. says

    Martha, I’ve only made these with whole wheat. If you make them with regular, let me know how they turn out. I think they’d be pretty good.

    Also, I picked random comment #2 so Gloria gets the flour.

  8. says

    Yay for whole grains in cookies!

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