1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon French vanilla extract
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups quick-cooking oats (do not use instant oatmeal)
1 cup coarsely chopped cashews
1/2 teaspoon of kosher salt
For chocolate:
1 tablespoon of shortening
1 (12-ounce) bag of milk chocolate chips
Preheat oven to 350 degrees. Using an electric mixer and a large bowl, cream butter and shortening, gradually adding the sugar, egg and French vanilla extract. With the mixer on low speed, stir in flour, baking powder and baking soda. Mix in oats and nuts by hand, kneading them until evenly blended. Remove half the batter from the bowl. Using a rolling pin, flatten dough to about an 1/8-inch thickness. Cut into 2-inch squares and place onto a greased cookie sheet. Sprinkle half the salt lightly onto the tops of the cookies, more or less to taste. Repeat steps with the remaining batter. Bake for 8 to 10 minutes. Allow to cool to touch.
