Kathy's Peanut Butterfinger® Oatmeal Cookies

Kathy's Peanut Butterfinger® Oatmeal Cookies

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®."
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Ingredients

30 m servings 208 cals
Serving size has been adjusted!
Original recipe yields 38 servings

Nutrition

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Process flour, oats, baking soda, and salt in a food processor until blended.
  3. 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.
  4. 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.
  5. Bake 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.

Reviews

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These cookies are super delicious. They made my house smell yummy. Take note they are very fragile when they come out of the oven so let them cool on the cookie sheet and then on a wire rack.

I took this cookie to a gathering and the platter disappeared quickly. To get an uniform sized cookie use a melon baller or small ice cream scoop. Do not flatten the cookie once it is on the co...

Super good! I didn't have enough eggs (I doubled the recipe and only had 2 eggs) so I threw in a banana. The banana added a delicious flavor while the 2 eggs I did put in helped to maintain the ...

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