I promised quite some time ago that I would bake cookies with cashew butter to test its chewiness-creating abilities. I also promised J’s parents that I would send them some cookies after Christmas (since of course I didn’t get my act together in time to actually send them cookies FOR Christmas. Maybe next year). I sent some of the cookies along with J and hoped his parents wouldn’t mind participating in this cashew butter experiment.
I used this recipe almost exactly. Since I was towards the end of my jar of cashew butter, I didn’t quite have a full 1/2 cup left, and I filled in the rest (about one tablespoon) with the only other nut butter I had– peanut butter. The recipe’s author says that the cashew butter is so subtle that you can’t taste it in the completed cookies, but even that small amount of peanut butter did give the cookies a slight peanut buttery taste. That was OK with me, though. For mix-ins I used about 1/4 cup of lightly chopped dried cherries and 1/4 cup chocolate chips (real ones– I got a bag of Ghirardelli semi-sweet chips delivered from the States at Christmastime). I probably shouldn’t have chopped the cherries– the taste of the pieces got lost in the cookies and only the chocolate bits really stood out.
So were they chewy? Most definitely. Not in an intense caramel-chewy way, like these cookies; it was more of a lovely density and softness that really did last for days. I liked them a lot (but of course now I’m out of cashew butter :-(), and they received a mark of approval from J’s parents as well. I must admit, it’s always great when that happens. 🙂