OMG! Ultimate Milk Chocolate Cashew Cookies

OMG! Ultimate Milk Chocolate Cashew Cookies has my undivided attention. Do they get yours? Hello?!  *Wondering…do you think of Adele every time you see the word ‘hello’ now?…because I do, everytime and then I start singing the song in my head.

Just thought I’d share…I’m crazy like that!  BTW…Adele is amazing.  Hello!  And I bet she would absolutely without a doubt, drool over these cookies!

 So, if you’re on a diet, you might want to walk away…or ‘run’? Don’t even look at them.  They will just lure you in, then you’ll blame me and I get blamed for enough as it is.  Hello!!  🙂

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OMG Chocolate Chip Gooey Bars

OMG! Soft-Batch Mini M&M & Chocolate Chip Cookies

OMG! Soft Batch Chocolate Chip Cookies! Pure Nirvana!

 Actually, I anointed these OMG! Ultimate Milk Chocolate Cashew Cookies, my favorite Christmas cookie for 2015.  Last year, it was Peanut Butter Milk Chocolate Chip Shortbread Cookies!!  I hope you enjoy them.  I hope you and yours have a Merry Christmas from the bottom of my heart! xoxo

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OMG! Ultimate Milk Chocolate Cashew Cookies

OMG! Ultimate Milk Chocolate Cashew Cookies! The name says it all. You won't want to miss out on this sweet and salty combination of a cookie! They scream "Hello!!"

Author: Kim Lange

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 15 tablespoons unsalted butter at room temperature
• 1 cup brown sugar + 2 tablespoons brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract or maple syrup
• 2 large eggs at room temperature
• 2 cups Ghiradelli Milk Chocolate Chips
• 1 cup salted roasted cashews roughly chopped

Instructions

• Preheat oven to 375 degrees and line baking sheets with parchment paper for the baking to begin!
• In a medium-sized bowl whisk together the flour, baking soda and salt and set aside.
• Using a mixer, In a large bowl combine the butter, sugars, and vanilla or maple syrup and beat until light and fluffy.
• Add the eggs and beat until they’re just combined and let rest for 5 minutes.
• Beat the eggs for another 30 seconds with mixer.
• Using a wooden spoon, gently fold in the flour mixture stirring only until the flour begins to disappear.
• Fold in the milk chocolate chips and salted cashews.
• Using a large scoop (1/4 cup), scoop out over sized balls of dough and then pat between both hands making them rounder balls.
• Then place dough balls on prepared sheet, 6 per baking sheet.
• Bake for 11-14 minutes, or until golden at the edges but still soft in the middle.
• Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
• Transfer cookies to a ziplock or sealed storage container.