How to Make Kathy's Peanut Butterfinger® Oatmeal Cookies - A Step-by-Step Guide

There are few things in life more comforting and satisfying than a warm, freshly baked cookie. And when that cookie is loaded with gooey peanut butter, sweet, crumbly oatmeal, and crunchy chunks of Peanut Butterfinger® candy, well, it's pretty much impossible to resist. That's why Kathy's Peanut Butterfinger® Oatmeal Cookies are a must-try for any cookie lover.

These cookies are a delightful twist on the classic oatmeal cookie, adding the irresistible flavor and texture of Peanut Butt...

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Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup old-fashioned oats
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ¼ cups extra crunchy peanut butter
  • 1 cup packed brown sugar
  • ¾ cup white sugar
  • ½ cup shortening
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 18 fun size bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 38
  • Yield: 38 cookies

  • Preheat oven to 350 degrees F (175 degrees C).
  • Process flour, oats, baking soda, and salt in a food processor until blended.
  • Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.
  • Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
  • Bake cookies in the preheated oven until light brown, about 15 minutes.
  • Nutrition

    209 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 16mg
    • Sodium: 197mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 1g
    • Total Sugars: 15g
    • Protein: 4g
    • Calcium: 16mg
    • Iron: 1mg
    • Potassium: 110mg