Thank you, Nicole, for this amazing opportunity.
It was an honor, a pleasure, and a blessing to meet you and connect with you.
Thank you. I can’t wait for the next time. YOU are phenomenal and I know we’ll have a lifelong relationship from here on out.
Watch the interview HERE.
And, thank you for the inspiration.
I needed a new cookie recipe to bake for our interview podcast.
I felt you. I sensed you. And, I knew this would be perfect.
The creamy, nutty, sweet taste and aroma of cashew butter.
The spicy, sweet sensation of ground cinnamon.
The chewy, vibrant texture of oatmeal.
The caramelization of toasted brown sugar.
The beauty of a blueberry.
It’s all right here in a cookie: Cashew Blueberry Oatmeal Cookies.
Cashew Blueberry Oatmeal Cookies
8 Tbs. butter, room temperature
1 cup smooth, creamy cashew butter
3 large eggs
1 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. sea salt
2 cups all purpose flour
1 1/2 cups thick rolled oats
1 1/2 cups dried blueberries
Preheat the oven to 375 degrees.
Cream together the butters, eggs, sugars, and vanilla until light and fluffy.
Add the baking soda, baking powder, cinnamon, and sea salt and beat again for a minute or two.
Add the flour, 1/2 cup at a time.
Fold in the oats and dried fruit.
Line baking sheets with parchment paper and scoop 1″ balls of dough onto the cookie sheets.
Bake for 12-14 minutes, until puffy and golden brown.
Remove from the oven and cool for 10-15 minutes before devouring.
