1 2/3 c flour
1/2 t salt
2 1/2 roasted salted cashews
2 T plus 1 t canola oil
1 /2 c butter, soft
3/4 c packed light brown sugar
1/2 c sugar
1 egg
1 t vanilla extract
24 caramel candies
1/4 c heavy cream
milk or semi sweet chocolate chips (if desired)
Sift flour and salt together. Coarsely chop 1 c cashews; set aside. In a food processor finely chopped 1 1/2 cups cashews. Add oil; process until mixture is creamy, about 2 minutes.
In a bowl mix cashew mixture, butter and sugars; on medium speed until fluffy. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
Shape dough into 1 1/2 inch balls and place on parchment paper lined baking sheets. Bake at 350 degrees for 6 minutes; gently flatten with a spatula. Return to oven and bake until bottoms are just golden, 6 to 7 minutes more. Cool completely on parchment paper placed on wire racks.
In a saucepan over low heat melt caramels with cream, stir continually. Let cool. Drizzle caramel over cookies; melt chocolate chips, let cool and drizzle over cookies. Let set; store in airtight container in single layers.
