Kathy's Peanut Butterfinger® Oatmeal Cookies Recipe - Allrecipes.com
Kathy's Peanut Butterfinger(R) Oatmeal Cookies Recipe
  • READY IN 30 mins

Kathy's Peanut Butterfinger® Oatmeal Cookies

Recipe by  

"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 Edit and Save

Original recipe makes 38 cookies Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Dec 04, 2013

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.

 
Nov 12, 2013

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 cookie sheet. It will flatten out.

 

3 Ratings

Dec 17, 2013

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 delicate texture. These are crisp on the outside but they crumble in your mouth. Definitely recommend!

 

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Nutrition

  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 197 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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