I had half a can of cashews left from making the chicken last weekend so decided to make some cookies. I really love bar cookies as they are so quick and easy. I wanted some oatmeal in the cookies, but couldn't find a recipe for what I wanted. I took a basic blondie recipe that I use and adapted it.
These are a sturdy, chew blondie with a hint of oatmeal and the crunch of the cashews. They would go well in lunch boxes. They are not overly sweet since I reduced the amount of sugar called for in the original recipe. For sweeter bars increase the sugar to 1 3/4 to 2 c. I prefer dark brown sugar in these, but light can be used. Do not over bake them.
Cashew Oatmeal Blondies
1/2 c. butter
1 1/2 c. brown sugar, firmly packed (dark brown sugar preferred)
2 eggs
1 t. vanilla
1 1/2 c. flour
2 t. baking powder
1/2 c. quick oats
3/4 c. coarsely chopped cashews
Melt butter in a large saucepan on the stove or in a microwave safe dish in the microwave. Stir in brown sugar. Beat egg slightly and add to butter/sugar mixture. Stir in vanilla. Combine flour and baking powder. Add and mix well. Stir in oats and nuts. Mix well. Mixture will be thick. Turn mixture into a greased 9x13-inch baking pan. Dampen your hand and press out evenly if necessary. Bake at 350 degrees for 20-25 minutes. Do not over bake. Cool in pan on rack. Cut into squares. Makes about 36. Store in zip-top bag.
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