• 1 cup unsalted butter, room temperature
• 1 teaspoon salt
•  teaspoon baking soda
• 1-1/2 cups dark brown sugar, packed
• 1 tablespoon Madras South Indian Curry
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup all-purpose flour
• 3 cups quick-cooking oats
• 1 cup chopped cashews
• 2 cups butterscotch chips

Preheat the oven to 350°F.

Beat together the butter, salt, baking soda, brown sugar, Madras curry powder and vanilla.

Beat in the eggs, then the flour. Add the oats, cashews, and butterscotch chips, and mix well.

Scoop 2 tablespoons of dough onto a pan sprayed cookie sheet, keeping the cookies at least 2 inches apart. Gently push down on the cookie dough ball until it is slightly flat. This will help them bake evenly. 

Bake for 8-10 minutes or until the cookies are a very light golden brown around the edges.

Remove them from the oven, and cool on a rack.