Butterfinger Oatmeal Cookies

Butterfinger Oatmeal Cookies

Butterfinger Oatmeal Cookies - seriously AMAZING cookies! Crispy on the outside and chewy on the inside. I had zero self-control around these cookies! ZERO!!! I ate WAY too many! Shortening, brown sugar, sugar, egg, water, vanilla, flour, salt, baking soda, quick-cook oats and Butterfinger baking bits. TO-DIE-FOR!! Make these ASAP!

Stop what you are doing and gather up the ingredients to make these Butterfinger Oatmeal Cookies. O-M-G! These are to-die-for delicious! Crispy on the outside, chewy on the inside. I probably ate a dozen of these! They are dangerously delicious!

The original recipe uses butterscotch chips. I am not a big fan of butterscotch chips, but I am a HUGE fan of the new Butterfinger baking bits! I decided to swap the butterscotch for Butterfingers and WOW! New favorite cookie!!

These were so good that I had to get them out of the house. I took them over to some friends and they loved them as well. You can freeze the baked cookies and take some out for a snack. You can also freeze the cookie dough and bake fresh cookies when you need a sweet treat. Scoop the dough into balls and freeze them on a cookie sheet. Once they are frozen, toss them in a freeze bag and pull the dough balls out when you need a cookie!

This recipe uses shortening. NO, I haven't made them with butter. You can certainly try and make them that way, but it will change the texture of the cookie. I LOVED the texture of the cookie and have no intention of trying these with butter. They were just too good with the shortening. I'm not the kitchen police, so you can do what you want in your own kitchen.

Yield: 4 dozen

Butterfinger Oatmeal Cookies

prep time: 10 MINScook time: 10 MINStotal time: 20 mins

INGREDIENTS:

• 3/4 cup shortening (Crisco)
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1/4 cup water
• 1-1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp baking soda
• 3 cups uncooked quick-cook oats
• 1 (10-oz) bag Butterfinger baking bits

INSTRUCTIONS:

1. Preheat oven to 350ºF. Line baking sheets with parchment paper. Set aside.
2. Beat shortening at medium speed with an electric mixer until fluffy. Add brown sugar and granulated sugar, mixing well. Add egg, water and vanilla, mixing well.
3. Combine salt, flour and baking soda. Gradually add flour mixture to batter, mix until smooth.
4. Stir in oats and Butterfinger bits, mix until throughly incorporated.
5. Using a medium cookie scoop (2 Tbsp size), drop dough onto prepared baking sheets.
6. Bake for 12 minutes or until edges are lightly browned. Let cookies cool on baking sheet for 2 minutes and then remove to wire rack to completely cool.

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