SEARCH
More 3 Photos

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®."
Share To Twitter
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    208
    10%
  • Fat:
    11.7
    18%
  • Carbs:
    24
    8%
  • Protein:
    3.7
    7%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like