Ingredients
1 cup butter, softened
1 cup packed brown sugar
12 cup granulated sugar
1 12 teaspoons baking soda
12 teaspoon salt
2 eggs
1 teaspoon vanilla
2 14 cups all-purpose flour
2 cups rolled oats
1 cup coarsely chopped cashews
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in a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. add brown sugar, granulated sugar, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. beat in eggs and vanilla until combined. beat in as much flour as possible with the mixer. using a wooden spoon, stir in any remaining flour, rolled oats, cashews, chocolate pieces, and butterscotch pieces. drop dough by rounded teaspoons 2 inches apart onto an ungreased baking sheet. bake in a 375* oven for 6 to 7 minutes or until edges are golden. transfer cookies to a wire rack; let cool.
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Clean yolk-white separation — essential for meringues and custards
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Crystallized maple syrup — baking, rubs, finishing
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Clean yolk-white separation — essential for meringues and custards
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Crystallized maple syrup — baking, rubs, finishing