Butterfinger Oatmeal Cookies Recipe

Name: Butterfinger Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Mini Butterfinger Bars; 1/2 cups Butter (softend); 1/2 cups Brown Sugar; 1/4 cups Sugar; 1 Egg; 1/2 teaspoons Vanilla Extract; 3/4 cups Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Cinnamon; 1-1/2 cup Quick Oats

Servings: persons

12 Mini Butterfinger Bars
1/2 cups Butter (softend)
1/2 cups Brown Sugar
1/4 cups Sugar
1 Egg
1/2 teaspoons Vanilla Extract
3/4 cups Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Cinnamon
1-1/2 cup Quick Oats

1
Preheat oven to 350u00b0F. Roughly chop Butterfingers and set aside (you can also use 2 regular size bars in place of the 12 mini bars).
2
In a large bowl, cream together the butter, brown sugar and sugar. Beat in the egg and vanilla. In a separate bowl, mix together the flour, baking soda, cinnamon and oats.
3
Add the dry ingredients into the wet and mix just to combine. Do not over-mix. Gently mix in the chopped Butterfingers. Drop by spoonfuls onto a baking sheet.
4
Bake for 11-12 minutes or until golden brown. Remove from oven and after 1 minute, remove cookies and cool on a cooling rack.

2726

kcal

Calories

270

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 Mini Butterfinger Bars, 1/2 cups Butter (softend), 1/2 cups Brown Sugar, 1/4 cups Sugar, and more.

Yes, Butterfinger Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterfinger Oatmeal Cookies

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