Cashew Oatmeal Cookies

Preheat oven to 350 degrees.

Cut
   1/2 lb unsalted butter
into chunks and melt in large saucepan.
Remove from heat. Stir in
   3/4 cup light brown sugar
   3/4 cup granulated sugar
   1 tablespoon vanilla
   1 tablespoon scotch whiskey
   pinch salt.
Whisk in
   2 large eggs.
In a separate bowl, combine
   1 heaping cup all-purpose flour
   2 cups rolled oats
   1 teaspoon baking soda
   1 teaspoon ground cinnamon
   1/4 teaspoon grated whole nutmeg (or ground nutmeg).
Stir into butter mixture just until the flour is moistened.
Add
   1 cup whole cashews.
Allow to cool. Stir in
   12 oz. chocolate chips (optional but well received).
If you don't allow the butter to cool, the chips will melt, making a chocolate cookie, which might be okay.

Place four Silpat plastic baking sheets or parchment sheets onto baking racks.
With a miniature ice cream scoop, melon baller, or spoon, spoon out walnut-sized dollops of batter onto the baking sheets, about 18 cookies per sheet. Place on upper and lower racks of the preheated oven, bake for 7 minutes, interchange the racks, reversing them front to back to ensure even baking. Bake for another 7 minutes, or until they are firm to the touch. Remove from oven and allow to cool on the racks.

Makes about 6 dozen.

Based on a recipe from Alice Medrich's "Cookies and Brownies," which in turn is based on one from the Bovine Bakery in Point Reyes Station, California. They use walnuts or coconut and raisins instead of cashews and chocolate chips.

© 2003 Richard Waldinger