I bet you cannot eat just one! Oatmeal cookies and Butterfinger Candy Bars are two of my favorite things.
After finding Butterfinger Bites, which are unwrapped and bite-size, I had to try them in my favorite Oatmeal cookies. Susan’s Oatmeal Cookies
A couple of years ago I reviewed a cookbook by New York Times Bestselling Author Susan Mallery. I fell in love with Susan’s Oatmeal Cookies from her Fool’s Gold Cookbook. They were, indeed the best oatmeal cookies I had ever had. I have since used Susan’s oatmeal cookie recipe to make several other different types of oatmeal cookies, including these Oatmeal Butterfinger Cookies. Several months ago, I discovered Butterfinger Bites. Butterfinger Bites are a bag of small unwrapped butterfingers that are bite-size. These new Butterfinger Bites made it easy to add Butterfingers to these oatmeal cookies. I am so glad I tried this combination together. They were crunchy, chocolaty goodness wrapped up in a soft oatmeal cookie. Awesome!
Cookies put a smile on your face.
I dare you to try to eat a cookie or share a cookie with others without smiling. Notice when you hand someone a cookie they will smile. Cookies help you remember good times and bring back happy memories. I hope you enjoy these Oatmeal Butterfinger Cookies. After baking cookies at my house, I have always sent extra cookies with my kids to share with their friends. I tell them to “go make friends.” I have always tried to encourage them to put a smile on someone’s face. I hope you will bake some cookies and help put a smile on someone’s face.
Baking Cookie Tips
- Use butter and eggs at room temperature. You should be able to leave a fingerprint quickly in the butter.
- Whip the butter, shortening, and sugars until light and fluffy.
- Do not over mix the flour!
- Mix in the dry ingredients just until you do not see any dry ingredients.
- Use parchment paper – I love parchment paper when baking. Once you remove the cookies from the oven, slide the parchment paper off the baking sheet with the cookies still on it. This will allow them to cool.
- Use an ice cream scoop when scooping out your cookies. This way, they will all be the same size and will bake evenly.
- Refrigerate Cookie Dough at least 20 minutes before baking the cookies, or they will spread out.
Freezing Cookie Dough
- Scoop the cookies onto a baking sheet lined with parchment paper. You can put the cookies closer together on the baking sheet when freezing them than when you are baking them. If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock, and you cannot scoop it out of a container. After scooping out the cookie dough, place the baking pan in the freezer until the cookies are frozen. Place frozen cookies into large freezer zip lock bags and store in the freezer. This helps the cookies when baking. The cookies do not spread out so much. Also, you will have cookies on hand in case of an emergency.
- Do not overcook your cookies. Once you remove the cookies from the oven, they will continue to bake.
OATMEAL BUTTERFINGER COOKIES
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick, at room temperature
- ¾ cup light brown sugar packed
- One large egg
- One teaspoon pure vanilla extract
- 1-1/4 cups rolled oats traditional or old-fashioned oats not quick-cooking
- 1 ten ounce bag of Nestle Butterfinger Bites
- Pre-heat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- In a medium bowl with an electric mixer on high-speed, cream the butter, brown sugar, egg, and vanilla.
- Mix in dry ingredients; just until blended.
- Fold in oats and Butterfinger Bites candy bars.
- Chill the dough for 20 minutes in the refrigerator.
- Drop cookies by large spoonfuls onto the baking sheets lined with parchment paper.
- I used a regular size ice cream scoop.
- Bake 15 minutes until the edges are golden but still wet looking in the middle.
- Cool on a wire rack.
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