Kathy’s Peanut Butterfinger® Oatmeal Cookies

Kathy’s Peanut Butterfinger® Oatmeal Cookies 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®.

Ingredients

Original recipe yields 38 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 30 mins

    SERVING : 38

    YIELD : 38 cookies

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Per Serving: 209 calories; protein 3.7g; carbohydrates 24g; fat 11.7g; cholesterol 16.2mg; sodium 197.4mg.