This past weekend, we went to visit with my parents. I usually bring something with me and this recipe caught my eye. My dad loves Butterfinger candy bars. His Christmas stocking is sure to have some Butterfingers in there. When I saw this recipe, I knew it would be a hit.
He turned his nose up at it at first; I think the oatmeal threw him off. He ended up eating a few, along with my mom (an avid Snickers bar eater). I thought they were good too. The candy bar flavor wasn’t strong, but the cookie was chewy. Next time I visit, I think I better take something with some Snickers bar made into it.
Butterfinger Oatmeal Cookies
Adapted from Baking Bites
Yields about 2 dozen cookies
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
1 1/3 cups oatmeal (rolled or quick cooking, not instant)
1-2.1 oz Butterfinger candy bar, coarsely chopped
1. Preheat the oven to 350º. Prepare a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars together until mixture is light and fluffy. Beat in the egg, followed by the vanilla extract.
3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. With the mixer on low or working by hand, gradually stir the flour mixture into the butter mixture. Stir the candy bar pieces into the dough until well distributed.
4. Drop 1-inch balls of dough onto the prepared cookie sheet, placing about 1 1/2 inches apart. Bake for 10-13 minutes, or until cookies are just golden brown at the edges. Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.