How To Make Butterfinger Peanut Butter Oatmeal Cookies
Munch on these extra chewy Butterfinger oatmeal cookies, made of peanut butter, Butterfinger candies, oatmeal, and chocolate chips for a tasty sweet treat!
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mat.
In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream the butter and sugars together on medium speed for about 3 minutes.
Mix in the peanut butter, egg, and vanilla. Scrape down the sides of the bowl as needed. Set aside.
In a separate bowl, combine the flour and baking soda. Slowly mix them into the wet ingredients, with the mixer running on low. Do not overmix.
Fold in the quick oats, chopped Butterfingers, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
Rolls balls of dough, about 2 tablespoons of dough per ball, onto a prepared baking sheet. Gently press the balls of dough down with a fork or the back of a spoon or do this when they come out of the oven.
Bake for 8 to 10 minutes. Do not bake past 10 minutes.
Allow the cookies to cool on a baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
Serve, and enjoy!
Store cookies covered at room temperature for up to 1 week. Cookies freeze well up to 3 months.
- Calories: 163.10kcal
- Fat: 9.44g
- Saturated Fat: 4.03g
- Trans Fat: 0.17g
- Monounsaturated Fat: 3.20g
- Polyunsaturated Fat: 1.26g
- Carbohydrates: 17.38g
- Fiber: 0.86g
- Sugar: 10.08g
- Protein: 3.22g
- Cholesterol: 18.62mg
- Sodium: 64.39mg
- Calcium: 13.51mg
- Potassium: 62.32mg
- Iron: 0.62mg
- Vitamin A: 35.68µg
- Vitamin C: 0.03mg