It’s been a long time since I’ve created an “Oh my good god” treat.
It felt like I used to be able to over-the-top please and surprise more often.
Perhaps I’ve lost it – or perhaps not.
Well, I found it today.
“Damn, woman! These are AWESOME! – You make pretty perfect cookies for a woman who doesn’t eat cookies.”
– neighbor Michelle
And then the REAL evidence:
“Um, I walked in the door and tried one cookie, then two. Then, I may have tried to rearrange the plate so you didn’t notice that three were gone. Oh, and by the way, in the future, I’M FIRST. Don’t be delivering cookies to neighbors before I get to try them.”
– Brian, “Big B”
I’m pleased as a pink pickle tonight. Yep. I did it once again. (Not bragging – I’m still a humble warrior – just basking in the sunlight once).
Chocolate Cranberry Cherry Cashew Butter Cookies
Chocolate Cranberry Cherry Cashew Butter Cookies
1 stick butter (8 Tbs.), room temperature
12 oz. Kalot Cashew Butter with Chocolate and Chia Seeds
3 large eggs
1 1/2 cups sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 cups all purpose flour
1 1/2 cups semi sweet chocolate chips
1 1/2 cups cherry infused dried cranberries
Preheat the oven to 350 degrees.
Cream together the butter, cashew butter, and eggs until smooth and fluffy.
Add the sugar, vanilla, baking soda and powder, and salt. Continue whipping until really fluffy.
Mix in the flour until well combined.
Fold in the chocolate and dried fruit.
Chill for 30 minutes.
Scoop 1″ balls onto parchment lined baking sheets and bake for 13-14 minutes.
Remove from the oven and allow to cool, somewhat, before devouring.
