Butterfinger Peanut Butter Oatmeal Cookies

Ah, cookies, loaded with candy bars, chocolate chips, oats and peanut butter.  These cookies are super yummy and hit all the right notes when your stuffing a lot of flavor into one little cookie.  I saw these and wanted them so bad, I made a special trip to get the Butterfinger candy bars just to be able to make them.  I included these yummy cookies as part of birthday baking for my Dad.  The oats combined with the peanut butter is already a good idea, then add in some chocolate and bits of candy and yes, please.  Perfect for dunking, what can I say, these cookie make me happy.

When I found this recipe from Sally at Sally's Baking Addiction, I couldn't wait to try them out.  A few minor changes, and I'm super pleased with the result.  I used Princess Cake & Cookie Bakery Emulsion instead of vanilla extract.  I also combined the oats into the flour and baking soda, and I waited until I removed the cookies from the oven to use a fork to impress the traditional cross hatch pattern that makes a peanut butter cookie.  The chilled dough was a little too firm and if I'd pressed the dough balls with a fork right away they would have just crumbled.  These cookies are perfect and I'll definitely be making them again.  With loads of flavor and lots of mixed in goodies, I'll make a special trip to get candy bars any time if it means these cookies will be coming out of the oven.

Butterfinger Peanut Butter Oatmeal Cookies

Ingredients

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/4 cup sugar
3/4 cup peanut butter
1 egg, room temperature
1 teaspoon Princess Cake & Cookie Bakery Emulsion or vanilla extract
1 1/4 cups flour
1/2 cup quick oats
1/2 teaspoon baking soda
2 Butterfinger candy bars, chopped
1/2 cup milk chocolate chips

In the bowl of a stand mixer or a large bowl with a hand held mixer, cream butter, then add sugars and beat on medium high speed until light and fluffy, about 3 minutes.

Mix in peanut butter, then egg, then emulsion or vanilla, scraping the sides of the bowl as needed.  Set aside.

In a medium bowl, combine flour, oats and baking soda.  Gradually mix into to butter mixture until just combined.   Fold in chopped Butterfingers and chocolate chips.  Chill dough for 30 minutes before baking.

Scoop dough using a medium cookie scoop and drop onto parchment or Silpat lined baking sheets.

Bake at 350 degrees F for 8-10 minutes.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.  Note: Don't let these cookies bake longer than 10 minutes.  They may appear slightly under done, but that's what will keep them soft.  Immediately press fork tines into freshly baked cookies to make a cross hatch pattern.

Remove from oven and let cool on pan for 10 minutes before transferring to wire rack to complete cooling.

Makes 3 dozen cookies.

Happy Baking,
The Cookie Princess

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