The last time I ate a Butterfinger candy bar, I was on a road trip. I usually have so many baked goods around the house that I don’t always just pick up candy bars at the store – but there are definitely times when I make exceptions to this general rule because there are some candy bars that I really enjoy indulging in once in a while. Butterfingers are one of them, their crispy crunchy peanut butter centers have a really nice flavor and a very unique texture to them. I’ve even used them here as an inspiration for a batch of oatmeal cookies.
Oatmeal cookie dough is usually complimented with chocolate chips, raisins or nuts. Butterfinger candy bars turn out to be a great addition to cookies – oatmeal or otherwise – because of the consistency and flavor of their candy center. The peanut butter-flavored center melts during baking in much the same way that toffee does when added to a cake or cookie. It added a hint of toffee, a hint of roasted peanut and a definite savory-sweet note because of the salty-sweet flavor of the candy bar’s peanut butter center. The finished cookies are flavorful and surprisingly complex, given that all I did was chop up a store bought candy bar and add it to the dough!
Chocolate chips or raisins usually add some bulk to an oatmeal cookie dough and allow the cookies to be a little bit thicker than cookie dough without mix-ins. The amount of Butterfinger added is relatively small, so I made up for this by adding a little extra oatmeal than I would normally use to help keep the cookies from spreading too much. They’re still on the thinner side, rather than being the thick-and-chewy type of cookie, but they have a nice crispness around the edge and still have a chewiness – both from the oats and the bits of candy – in their centers.
Butterfinger Oatmeal Cookies
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 3/4 cups oatmeal (rolled or quick cooking, not instant)
2 Butterfinger candy bars (2.1 oz each)
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light. Beat in the eggs one at a time, followed by the vanilla extract.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. With the mixer on low or working by hand, gradually stir the flour mixture into the butter mixture. Stir in oatmeal.
Coarsely chop Butterfinger candy bars and stir into cookie dough, mixing until candy is well-distributed.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until cookies are just golden brown at the edges.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.
Makes 3 1/2 – 4 dozen