Toasted Cashew and Orange Cookies

It’s not often that I design a cookie around a specific ingredient or brand but Boyajian orange oil ( just begs to be used by anyone who loves the flavor of fresh citrus. Cold pressed from orange rinds (220 oranges in a 5 ounce bottle), Boyajian orange oil is fresher and more intense than any orange flavoring I have ever had. The combination with the buttery cashew is pure transcendence.

Toasted Cashew and Orange Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
  • 1 ¼ cups (2 ½ sticks) unsalted butter, at room temperature
  • ½ cup white sugar
  • 1 cup light brown sugar
  • 1 large egg yolk, at room temperature
  • 1 large egg, at room temperature
  • 1 tablespoons vanilla extract
  • 1½ teaspoons Boyajian orange oil
  • 1 cup Quick or Old Fashioned Oats, pulsed well in a food processor
  • 2 cups all purpose white flour
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoons kosher salt
  • 2 cups lightly toasted and cooled cashews, chopped
  1. Preheat the oven to 325 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the egg, egg yolk, vanilla and orange oil, one at a time, mixing well between additions.
  5. Scrape down the sides of the bowl, add the oats, flour, baking powder, baking soda and salt and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl, add the cashews and mix again.
  7. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  8. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 12- 15 minutes. Cool on the cookie sheet and repeat with remaining dough.
  9. Transfer to a wire rack.