You can probably guess where this recipe is from... yes, another one out of my new (or well-used by now) go-to King Arthur Flour Whole Grain Baking cookbook. What sets these cookies apart is the fact that there is no added flour in the recipe - the main dry ingredient is old-fashion rolled oats that have been ground in a food processor. The ingredients here are very basic - butter, sugar, an egg and a touch of vanilla as you want the prominent punch of flavor from the cashews to shine through. A few of the recipes in this book call for an overnight sit in the refrigerator, but it is not needed for this recipe and that is one of the reasons I choose to make it today. Once the dough is made and scooped out, we sprinkled the tops with extra-fine salt before we flattened them out - I used the Diamond Crystal brand for this.
With an almost crumbly crunch to them when you take a bite, the first hit you get on your tongue is a touch of salt, followed by the sweet buttery base holding the cookie together - then the richness of the cashews grabs a hold of your taste buds for a nutty finish. Though, now I have a problem... while I could make dinner as planned... I think I like Jeff's idea of just filling up a plate of these cookies and calling it done!
Salted Cashew-Crunch Cookies