BUTTERFINGER PEANUT BUTTER OATMEAL COOKIES

Butterfinger Peanut Butter Oatmeal Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 12

1/2 cup(s) unsalted butter, room temperature
1/2 cup(s) light brown sugar
1/4 cup(s) granulated sugar
3/4 cup(s) creamy peanut butter
1 - egg, room temperature
1 teaspoon(s) vanilla extract
1 1/4 cup(s) all purpose flour
1/4 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1/2 cup(s) quick oats
1 cup(s) chopped butterfingers (about 2 large butterfingers or 5-6 mini)
1/2 cup(s) chocolate chips

Steps:

In a large bowl (using a hand mixer or stand mixer with paddle attachment) cream together the butter and sugars on medium speed until fluffy, about 3 minutes. Beat in peanut butter, then egg, then vanilla. In a separate bowl whisk together the flour, salt, and baking soda.
Slowly mix the dry into the wet ingredients. Fold in the quick oats, chopped Butterfingers, and chocolate chips. Chill for 30 minutes. Preheat oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper.
Roll balls of dough (about 2 tbsp.) and place on the prepared baking sheet, leaving an inch or two of space in between. Gently press the top of the dough down, just a smidge. Bake 8-10 minutes (not longer!)-they will look underdone but will firm up as they cool. Cool on sheet for 10 minutes and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week, cookies also freeze well.