Description
These Oatmeal Butterfinger Cookies combine soft, chewy oatmeal cookie centers, buttery golden edges, and crunchy chocolate-covered Butterfinger candy pieces. Rich brown sugar and hearty rolled oats make every bite irresistibly sweet and satisfying.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup Butterfinger Bites, roughly chopped if needed
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- In a large mixing bowl, combine the softened unsalted butter, packed light brown sugar, egg, and vanilla extract. Beat with an electric mixer until creamy, smooth, and well combined.
- Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined, avoiding overmixing to maintain a soft and chewy texture.
- Using a spatula, gently fold in the old-fashioned rolled oats and Butterfinger Bites until evenly distributed throughout the cookie dough.
- Cover the mixing bowl and refrigerate the dough for 20 minutes to firm up the butter and help prevent excessive spreading during baking.
- Scoop evenly sized portions of chilled cookie dough onto the prepared baking sheets, leaving approximately 2 inches between each cookie.
- Bake in the preheated oven for 14–15 minutes, or until the edges are lightly golden and the centers still appear slightly soft.
- Remove the baking sheets from the oven and allow the cookies to rest for a few minutes so they can firm up before transferring.
- Carefully transfer the cookies to a wire cooling rack and allow them to cool completely before serving. Enjoy the chewy oats, buttery brown sugar flavor, and crunchy Butterfinger candy pieces.
Notes
Ingredient measurements are estimated because the supplied recipe does not specify exact quantities. Adjust according to your preferred cookie dough consistency.
For the best chewy texture, use old-fashioned rolled oats. Quick oats can be substituted, but they will produce a softer cookie with less texture.
If Butterfinger Bites are unavailable, chop regular Butterfinger candy bars into small pieces and use them instead.
Chilling the dough for 20 minutes helps prevent excessive spreading and produces thicker, chewier cookies.
Avoid overmixing the dough after adding the flour to keep the cookies tender.
For extra chocolate flavor, add a handful of semi-sweet chocolate chips or dark chocolate chunks.
For a stronger peanut butter flavor, replace a small portion of the butter with creamy peanut butter. This may slightly change the texture and spreading.
Add chopped roasted peanuts for extra crunch and a lightly salty contrast.
For a warm, spiced variation, add 1/2 teaspoon ground cinnamon to the dry ingredients.
For mini cookies, scoop smaller portions and reduce the baking time, checking frequently to avoid overbaking.
Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.
Refrigerate cookies in an airtight container for approximately one week. Allow them to return to room temperature before serving for a softer texture.
Freeze baked cookies in a freezer-safe container with parchment paper between layers for up to 3 months. Thaw at room temperature before serving.
To freeze unbaked cookie dough, portion the dough, freeze until firm, and transfer to a freezer-safe bag. Store for up to 3 months and bake directly from frozen, adding a few extra minutes as needed.
Cookie dough can be prepared up to 48 hours ahead and stored covered in the refrigerator. Let it soften briefly at room temperature if too firm to scoop.
To refresh cookies, microwave individually for 8–10 seconds or warm in a 300°F (150°C) oven for 3–5 minutes.
Remove cookies from the oven when the edges are golden but the centers remain slightly soft. They will continue to firm up as they cool.
These cookies are perfect for holiday cookie trays, bake sales, family gatherings, afternoon treats, and homemade gifts.
Contains wheat, dairy, egg, and peanuts. Check candy packaging for additional allergens.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155 kcal
- Sugar: 13 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
