KATHY'S PEANUT BUTTERFINGER® OATMEAL COOKIES

Kathy's Peanut Butterfinger® Oatmeal Cookies image

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®.

Provided by kirklandcook

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 30m

Yield 38

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking soda
1 teaspoon salt
1 ¼ cups extra crunchy peanut butter
1 cup packed brown sugar
¾ cup white sugar
½ cup shortening
½ cup unsalted butter, softened
2 eggs
1 ½ teaspoons vanilla extract
18 fun size bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Steps:

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

Nutrition Facts : Calories 208.5 calories, Carbohydrate 24 g, Cholesterol 16.2 mg, Fat 11.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4 g, Sodium 197.4 mg, Sugar 14.9 g