Note: I downsized these cookies to about one-fourth the size of the cookies we bake at Holly B's, which seems more appropriate for home baking. If you want the familiar bakery size, quadruple the amount of dough for each cookie and increase the baking time a bit.

Preheat oven to 375 degrees F with the rack in the center position. Line one or two cookie sheets with baking parchment, or grease lightly.

Cream butter, brown sugar, and granulated sugar together with an electric mixer. Add the eggs and vanilla, mix, then add the flour, baking soda, baking powder, and salt. Combine thoroughly. Stir in the oats, butterscotch chips, and cashews by hand.

Drop the dough by mounded teaspoonfuls 1 inch apart and flatten each cookie slightly with your thumb. Bake 5 minutes, rotate the pan, and continue baking 4 to 5 minutes. The cookies will be done when caramel-brown around the edges. Cool Cowgirl Cookies on a wire rack and store in an airtight container.

Cookie sheets
6 dozen cookies

1 cup (2 cubes) butter, at room temperature
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups old-fashioned rolled oats
1 1/2 cups butterscotch chips
1 cup raw cashew halves*

*Available in natural foods stores