Butterfinger Peanut Butter Oatmeal Cookies Recipes

KATHY'S PEANUT BUTTERFINGER® OATMEAL COOKIES

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.

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

BUTTERFINGER OATMEAL BARS RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 degrees. In a medium bowl, mix together dark brown sugar, granulated sugar, butter and oatmeal. Press into 9-by-13-by-2-inch pan. Bake 15 minutes, and then allow to cool. In a small pot over low heat, melt chocolate chips and peanut butter, stirring constantly. Spread on top of cooled oatmeal bars.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2 cookie sheets.
• In a food processor, blend sugars, butter, egg whites, and vanilla until light and fluffy, stopping once to scrape down the sides of the work bowl, about 1 minute.
• Add the peanut butter and process using on/off pulses until combined, about 20 seconds.
• Add flour, salt and baking soda and blend until just combined using 2 to 3 on/off turns; do not over process.
• Transfer mixture to a large bowl.
• Cut candy bars into 1/2 inch pieces and stir into dough.
• Mound dough by 1 1/2 tablespoons onto prepared sheets, spacing 2 inches apart.
• Flatten slightly using fingers.
• Bake until dry in appearance and centers are slightly soft to touch, about 15 minutes.
• Cool on cookie sheets 3 minutes before removing (they will fall apart until the candy hardens up a bit).
• Transfer to wire racks to cool completely.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.