(from Joanne Fluke’s “Gingerbread Cookie Murder,” pg. 117-118)

 

3/4 cup salted butter, softened

6 oz. cream cheese, softened

3/4 cup white sugar

3/4 cup brown sugar

2 teaspoons vanilla extract

1 teaspoon baking soda

2 large eggs

3 cups flour

6 oz. butterscotch chips

6 oz. white chocolate chips

1 ½  cups chopped, salted cashews (measure BEFORE chopping)

 

In a large mixing bowl, mix the softened butter, softened cream cheese, white sugar and brown sugar together until they’re light and fluffy.

Mix in the vanilla, and the baking soda.

Add the eggs, one at a time, mixing after each addition.

Add the flour in one-cup increments, mixing after each addition.

Take the bowl out of the mixer. Mix in thoroughly with each addition the butterscotch chips, white chocolate chips, and cashews by hand.

Drop the dough by mounded teaspoonfuls onto an UNGREASED cookie sheet, 12 cookies to a standard-sized sheet. (You can use parchment paper.)

Flatten the cookies a bit with the blade of a spatula or the palm of your hand. They’ll spread out a little more in the oven, but not  a lot.

Bake at 325 degrees F. for 8 to 10 minutes or until nicely golden on top.

Let cool for two minutes on the cookie sheet and then remove them to a wire rack to cool completely.

Yield: Approximately 7 dozen delicious cookies