Kathy's Peanut Butterfinger® Oatmeal Cookies recipe

All Recipes Dessert Recipes Cookies Oatmeal Cookie Recipes

Ingredients

1 ½ cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking soda
1 teaspoon salt
1 ¼ cups extra crunchy peanut butter
1 cup packed brown sugar
¾ cup white sugar
½ cup shortening
½ cup unsalted butter, softened
2 eggs
1 ½ teaspoons vanilla extract
18 fun size bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Nutrition Info

208.5 calories
carbohydrate: 24 g
cholesterol: 16.2 mg
fat: 11.7 g
fiber: 1.2 g
protein: 3.7 g
saturatedFat: 4 g
servingSize: -
sodium: 197.4 mg
sugar: 14.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Process flour, oats, baking soda, and salt in a food processor until blended.

  3. Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.

  4. Stir flour mixture into peanut butter mixture, add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.

  5. Bake cookies in the preheated oven until light brown, about 15 minutes.

Recipe Yield

38 cookies

Recipe Note

This recipe uses leftover Halloween candy and delivers a thin, crisp, and chewy cookie that is irresistible. Similar types of candy bars could be substituted for Butterfinger®.

Do you like the recipe? Share this tasty recipe!