Irresistible Butterfinger Oatmeal Cookies
Irresistible Butterfinger Oatmeal Cookies
Why this Butterfinger Oatmeal Cookie recipe works
These Butterfinger Oatmeal Cookies combine the chewiness of oats with the rich, crunchy goodness of Butterfinger candy bars. The result is a cookie that’s not only delicious but also brings a delightful texture with every bite. These treats are an excellent choice for a snack, dessert, or any special occasion, making them an instant hit with friends and family.
How to make Butterfinger Oatmeal Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup Butterfinger candy bars, chopped
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, mix together the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.
- Fold in the oats and chopped Butterfinger pieces.
- Drop by rounded tablespoon onto ungreased cookie sheets.
- Bake for 10-12 minutes in the preheated oven, or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
How to serve Butterfinger Oatmeal Cookies
These cookies are perfect on their own or served with a glass of milk or a cup of tea. You can also add a scoop of ice cream on top for an extra treat.
How to store Butterfinger Oatmeal Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week, but we doubt they’ll last that long!
Tips to make Butterfinger Oatmeal Cookies
- For a richer flavor, use a combination of brown and granulated sugars.
- Make sure your butter is softened, but not melted, for the best texture.
- Don’t overbake the cookies; they should be slightly underdone in the center when you take them out of the oven.
Variation
Feel free to mix in different types of candy bars or nuts for an added twist. You could even try replacing the Butterfinger with Reese’s Pieces for a peanut butter flavor.
FAQs
1. Can I freeze these cookies?
Yes, you can freeze the dough before baking. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.
2. Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but rolled oats provide better texture and chewiness.
3. How do I know when my cookies are done baking?
Cookies are usually done when the edges are golden brown but the centers are still soft. They will continue to firm up as they cool.
Butterfinger Oatmeal Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups rolled oats
- 1 cup Butterfinger candy bars, chopped
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, mix together the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.
- Fold in the oats and chopped Butterfinger pieces.
- Drop by rounded tablespoon onto ungreased cookie sheets.
Baking
- Bake for 10-12 minutes in the preheated oven, or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
