Thursday, August 3, 2017

Butterfinger Oatmeal Cookies

Butterfinger Oatmeal Cookies
I don't hate these pictures! It's a miracle!! I've been sort of ho hum on my food photography lately-as I'm sure you can probably tell. But I had a bit of inspiration with the styling for this one and the light decided to cooperate so I can show you these cookies in all their glory.
Butterfinger Oatmeal Cookies
Chewy oatmeal cookies full of crunchy bites of Butterfinger=perfection!! I made these for Michael to bring to work one day for some sort of party or something that they were having. I will admit that I think my oats may have been stale and thusly I wasn't in love with the cookie I sampled before sending them off, which made me super worried. But Michael insisted they were tasty and all his coworkers raved about them soooo....I have no idea. I'm sure the recipe is still great--but just for safety, make sure your oats aren't expired...ha.
Butterfinger Oatmeal Cookies
Seriously, these are an ideal cookie for bringing to parties or mailing in care packages since they're pretty sturdy and the nature of the oats and butterfinger bits means they're super delish at room temperature (as opposed to my own personal preference of cookies being warm and gooey, usually). Plus-almost everyone loves butterfingers. Can you say "crowd pleaser"??

Butterfinger Oatmeal Cookies

Adapted from Baking Bites

Butterfinger Oatmeal Cookies
Makes 3.5-4 dozen cookies.
  • 1 cup (or 2 sticks, or 16 tbsp.) butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 and 3/4 cups oats (rolled or quick cooking, not instant)
  • 2 and 1/2 cups crushed Butterfingers/Butterfinger Bits (you can buy packaged Butterfinger Bits in the same section of your store as you'd find chocolate chips)
  • Preheat oven to 350F degrees. Line a baking sheet with parchment paper.
  • In a large bowl, using an electric mixer, cream together the butter and the sugars until mixture is light.
  • Beat in the eggs one at a time. 
  • Beat in the vanilla extract.
  • Add flour, baking soda, baking powder and salt and ith the mixer on low or stirring by hand, gradually combine.
  • Stir in oats.
  • Mix in the Butterfinger Bits or crushed Butterfingers.
  • Drop 1-inch balls of dough onto the cookie sheet, placing at least 1 and 1/2 inches apart.
  • Bake for 10-13 minutes, until cookies are just golden brown at the edges.
  • Cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
  • Store leftover cookies in an airtight container at room temperature for up to 1 week (or freeze baked cookies for up to 1 month.)
Butterfinger Oatmeal Cookies
You should probably just make these and bring them to a cookout while it's still summer!
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