For a more intense peanut butter flavor, use a natural peanut butter. Chopping the Butterfinger® in a food processor or blender may create too much of a powder. Rough chopping is ideal to maintain some texture. For a slightly chewier cookie, underbake them by a minute or two. Store the cookies in an airtight container at room temperature for up to 3 days.
Kathy's Peanut Butterfinger® Oatmeal Cookies
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME30 mins
-
SERVING38 People
-
VIEWS15
Transform your leftover Halloween haul into a symphony of textures and flavors! These cookies boast a delightful crispness on the edges, a satisfying chewiness within, and the irresistible crunch of peanut butter candy. Feel free to experiment with your favorite candy bar for a personalized twist!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate24 g
-
Cholesterol16 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat4 g
-
Sodium197 mg
-
Sugar15 g
-
Fat12 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
3 mins
In a food processor, combine flour, oats, baking soda, and salt. Pulse until finely blended. This ensures a uniform texture and prevents lumps. (3 minutes)
03
Step
5 mins
In a large bowl, cream together peanut butter, brown sugar, white sugar, shortening, and softened butter using an electric mixer until light and fluffy. This incorporates air, resulting in a tender cookie. (5 minutes)
04
Step
2 mins
Beat in eggs one at a time, followed by vanilla extract, until well combined. (2 minutes)
05
Step
3 mins
Gradually add the flour mixture to the peanut butter mixture, mixing until just combined. Be careful not to overmix, as this can lead to a tough cookie. (3 minutes)
06
Step
2 mins
Gently fold in the crushed peanut butter candy. (2 minutes)
07
Step
5 mins
Drop by rounded 1-inch spoonfuls onto ungreased baking sheets, leaving about 2 inches between each cookie. (5 minutes)
08
Step
15 mins
Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft. (15 minutes)
09
Step
10 mins
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Broderick Mraz
Jun 27, 2025These cookies are a fantastic way to use up leftover candy! My kids loved them.
Brooks Davis
Jun 20, 2025I substituted Snickers® for the Butterfinger®, and they were amazing!
Oscar Bednar
Jun 17, 2025The texture is perfect - crispy edges and a chewy center. I'll definitely make these again.
Sister Fahey
Jun 14, 2025I found that chilling the dough for 30 minutes before baking helped prevent the cookies from spreading too much.