Cashew-Butterscotch Cookies

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt (scant)

1/4 teaspoon ground cinnamon

1 cup quick-cooking oats

1/2 cup unsalted butter, softened

1 cup firmly packed brown sugar

1 1/2 teaspoons vanilla extract

1 large egg

1 1/3 cups butterscotch chips

3/4 cup coarsely chopped salted cashews

Preheat oven to 350 degrees F. Butter a large sheet pan. 

In a medium sized mixing bowl, sift together flour, baking soda, salt and cinnamon; stir in oats until well combined. 

In a large mixing bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy, about 1-2 minutes. Beat in vanilla and egg until well combined. Reduce mixer speed to low and beat in flour mixture until just combined; beat in butterscotch chips and cashews until combined. 

Drop dough onto cookie sheet, in large, rounded spoonfuls (about 3 tablespoons per cookie). Bake at 350 degrees F, for 11-13 minutes, or until golden brown. Cool for 2 minutes before transferring to wire racks to cool completely.

Makes 16-20 cookies, depending how big you make them

Recipe Source: http://www.visionsofsugarplum.com/2008/10/cashew-butterscotch-cookies.html