Homemade Cashew Butter Cookies

Yum! These are excellent cookies and use the only nuts that I'll eat! Note: Both salted and unsalted cashews are called for.

• Ready In: 40 mins
• Yields: 3-4 dozen

Ingredients

• 1 1⁄2 cups  sifted flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup  roasted unsalted cashews
• 2  tablespoons  vegetable oil
• 1⁄2 cup unsalted butter, at room temperature
• 1⁄2 cup  firmly packed dark brown sugar
• 1⁄2 cup granulated sugar
• 1  egg
• 2  tablespoons dark rum
• 1⁄2 teaspoon vanilla extract
• 1  cup salted cashews, coarsely chopped
• 1⁄2 cup rolled oats
• 1 (8 ounce) package  heath milk chocolate  toffee pieces, divided
• 1 (5 ounce) can  macadamia nuts, coarsely chopped

Directions

1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment paper.
3. In a medium bowl, whisk together flour, baking soda and salt, and reserve.
4. In a food processor fitted with a metal blade, combine unsalted cashews and vegetable oil and pulse until mixture forms a thick, smooth paste and reserve.
5. In a large bowl, using an electric mixer on medium speed, beat butter, dark brown sugar and granulated sugar until creamy.
6. Add egg and beat well.
7. Add rum and vanilla extract and beat well.
8. Reduce speed to low and add flour mixture.
9. Add cashew-vegetable oil mixture and beat well.
10. Using a spoon, stir in salted cashews, oats, three-quarters of Heath Milk Chocolate Toffee Bits and macadamia nuts.
11. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
12. Using a fork dipped in water, gently flatten cookies into a criss-cross pattern.
13. Sprinkle 1/4 teaspoon of remaining Heath Chocolate Toffee Bits on top of each cookie and bake 12 to 15 minutes.
14. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.