Butterfinger Oatmeal Cookies
Deliciously nostalgic, these Butterfinger Oatmeal Cookies combine creamy peanut butter and crunchy bits for a delightful treat!
Servings: 24 servings
Ingredients
- 3/4 cup shortening (Crisco) For a soft, tender cookie.
- 1 cup firmly packed brown sugar Adds moisture and a rich flavor.
- 1/2 cup granulated sugar Sweetens the dough perfectly.
- 1 egg Binds the ingredients together.
- 1/4 cup water Helps to achieve the right consistency.
- 1-1/2 tsp vanilla extract A must for flavor enhancement.
- 1 cup all-purpose flour Provides structure to the cookies.
- 1 tsp salt Balances the sweetness.
- 1/2 tsp baking soda Helps the cookies rise.
- 3 cups uncooked quick-cook oats The star ingredient for chewiness!
- 1 10-oz bag Butterfinger baking bits Adds that irresistible Butterfinger flavor.
Instructions
- Preheat your oven to 350°F (175°C) for even baking.
- In a large mixing bowl, cream together the shortening, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, water, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add to the wet mixture, stirring until just combined.
- Fold in the oats and Butterfinger bits until evenly distributed.
- Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool for 5 minutes before transferring to a wire rack.
- Enjoy your Butterfinger Oatmeal Cookies warm or at room temperature!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Baking Sheet
- Parchment Paper
- Wire Rack
Notes
- Chill the dough for 30 minutes if your kitchen is warm for better cookie shape.
- Use fresh baking soda for optimal rise.
- Store cookies in an airtight container for up to a week.