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®.
Provided by kirklandcook
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 38
Number Of Ingredients 12
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
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®.
Provided by kirklandcook
Categories Oatmeal Cookies
Time 30m
Yield 38
Number Of Ingredients 12
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
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®.
Provided by kirklandcook
Categories Oatmeal Cookies
Time 30m
Yield 38
Number Of Ingredients 12
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
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®.
Provided by kirklandcook
Categories Oatmeal Cookies
Time 30m
Yield 38
Number Of Ingredients 12
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
BUTTERFINGER COOKIES
Make and share this Butterfinger Cookies recipe from Food.com.
Provided by JustaQT
Categories Drop Cookies
Time 20m
Yield 31 Cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 186.2, Fat 10, SaturatedFat 3.7, Cholesterol 7.9, Sodium 175.4, Carbohydrate 21.8, Fiber 1.1, Sugar 15.3, Protein 3.7
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