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Kathy's Peanut Butterfinger® Oatmeal Cookies Recipe

Recipe by: KirklandCook

"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®."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook15 m
Ready In30 m

1Preheat oven to 350 degrees F (175 degrees C).
2Process flour, oats, baking soda, and salt in a food processor until blended.
3Beat 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.
4Stir 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.
5Bake cookies in the preheated oven until light brown, about 15 minutes.

Footnotes

Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients

38 servings
208 cals

1 1/2 cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups extra crunchy peanut butter
1 cup packed brown sugar
3/4 cup white sugar
1/2 cup shortening
1/2 cup unsalted butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
18 fun size bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed