Nobody better lay a finger on my butterfinger… peanut butter oatmeal cookie.
Growing up, my favorite candy bar in the entire world was a Butterfinger. My Dairy Queen blizzards were always, always chocolate ice cream with extra crushed Butterfinger Bars. Butterfingers and I go way back. The crunchy, crispy peanut butter center enveloped with a sweet milk chocolate coating pretty much spells happiness in my world.
I love Butterfingers.
Today my favorite candy bar hopped into my peanut butter oatmeal cookie dough. How did that happen? Who knows! Feisty little peanut butter crispies. The peanut butter oatmeal cookie dough I used is the same base as my Soft-Baked Monster Cookies. And yes, today’s cookies are just as soft!
These cookies are nothing at all like the hard, dry peanut butter cookies you are used to.
The dough recipe is quite simple. Laughably easy, in fact. I’m still getting used to my new oven in our apartment, so I wanted to bake an easy cookie recipe as one of the first.
You will start today’s cookies the same way you start most of the cookie recipes on my website: cream butter + sugars together. Like usual, I’m using more brown sugar than white sugar in this cookie recipe. Brown sugar gives the cookies a much softer, chewier, & moist consistency while the white sugar induces spreading. Both are necessary and sweeten the cookie, but lend very different textural purposes.
The entire amount of sugar in this cookie recipe (including both brown and white) is only 3/4 cup. That is on the low side, considering this recipe makes about 2.5 dozen cookies. I’ve seen peanut butter cookie recipes (making this same amount of cookies) have up to 1.75 cups of sugar! Insane. Let’s keep it on the lower side today.
The next step in this recipe is to beat in the peanut butter, egg, and vanilla. I prefer to use room temperature eggs in most of my cookie recipes. Why? Room temperature eggs disperse more evenly among the other ingredients in the recipe. Room temperature eggs are actually required to make my Triple Chocolate Layer Cake. Using cold eggs will ruin the cake completely.
Today’s cookie recipe uses a ton of peanut butter. I’ve never really had a problem with more peanut butter, have you? You’ll use a hefty 3/4 cup of peanut butter. Try to use non-natural style peanut butter. Oily peanut butters will ruin the cookie’s texture. You could always use my homemade honey roasted peanut butter too. Just sayin’.
The dry ingredients are next: flour and baking soda. And salt, if you are using unsalted butter. The final dry ingredient in your oats. Please use quick oats here. Why? You need the slightly finer size from the quick oats in order to give the cookies a more uniform texture. Quick oats will act more as a binder in this recipe than whole oats would, since the consistency is more powdery and the oats are smaller in size.
Today’s cookie recipe is more of a peanut butter with oats, rather than an oatmeal cookie with peanut butter. Get me? Not many oats go into the recipe at all, but still – they are required.
Did you know? You can make your own quick oats! I actually did not have quick oats at the time I made these this morning, so I ground up my oats in a food processor for a quick 10 seconds to break them down. You can’t really tell the oats are in the cookies just looking at them, but you can certainly taste their chewy texture. I love that!
The last thing you’ll add are your add-ins. I chopped up 2 standard size Butterfinger candy bars, which equalled about 1 full cup. I also added 1/2 cup of milk chocolate chips too. Why not? Chocolate chips in peanut butter cookies just makes sense. You don’t have to add milk chocolate chips; I just wanted a little something extra.
Time to bake the cookies! There is no dough chilling required for this recipe. How cool, right? You can literally have a craving for peanut butter cookies and 15 minutes later, be eating one.
I typically chill my cookie doughs to make them easier to handle, but this dough is quite manageable as is. However, should you bake these cookies with a thinner peanut butter or on a particularly humid day, be sure to chill for up to 30 minutes in the refrigerator. Cookie dough can be testy. Go by how your dough feels. If it’s too sticky, chill for 30 minutes. If not, just bake.
Roll the dough into balls – about 2 Tablespoons of dough each (1 ounce – standard large cookie scoop). Some of mine ended up being a tad smaller than 1 ounce to get 2.5 dozen cookies. Really, you may roll the dough between 1.5 – 2 Tbsp each. It doesn’t matter; make the cookies as big or little as you want.
Before putting into the oven, I slightly pressed down on them to induce spreading. You can press down on the cookie gently with the back of a fork or spoon to slightly flatten it out – do this either before sticking into the oven or after they are done. Bake the cookies for a precise 8-10 minutes. In my old oven, they took about 9 minutes. Today, they took 8 minutes. Could be the weather, the new oven, what-have-you… but I took the cookies out at 8 minutes. Do not overbake these! They will lose that “soft-baked consistency” and may turn dry.
A good thing to note, perhaps the most important thing to note in the entire recipe is that the cookies will appear undone when you remove them from the oven. This is OK. The cookies will firm up as they cool on the cookie sheet. I allowed my batches to cool for 10 minutes on the sheet before transferring them to a cooling rack.
The first time I made this dough recipe, the cookies stayed soft for over 6 days. Isn’t that crazy? This cookie will stand the test of time. They are even softer on day 2, and their peanut butter flavor is more pronounced on day 2 as well.
The cookies are completely loaded with Butterfingers. I wouldn’t have it any other way. My favorite candy bar mixed with one of my favorite cookie doughs. Chewy, bursting with peanut butter flavor, crunchy Butterfinger pieces, milk chocolate chips, and oh-my-heavens… the peanut butter flavor! To die for. A new favorite cookie for sure. Not sure how these will even make it to work tomorrow…
Can’t resist the Butterfingers. Please send help! But let them know they won’t get any cookies.
Makes 2.5 dozen cookies. Store cookies covered at room temperature for up to 1 week. Cookies freeze well.
- 1/2 cup (1 stick) salted butter, softened to room temperature*
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 3/4 cup creamy peanut butter (not natural or oily peanut butter)
- 1 large egg, room temperature preferred
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all purpose flour (are you measuring flour the correct way?)
- 1/2 teaspoon baking soda
- 1/2 cup quick oats (not instant or whole-rolled oats)*
- 1 cup chopped Butterfingers (about 2 large Butterfingers, or 5-6 mini)
- 1/2 cup milk chocolate chips, optional
- Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
- In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Set aside.
- In a separate bowl, combine the flour and baking soda. Slowly mix them into int wet ingredients, with the mixer running on low. Do not overmix. Fold in the quick oats, chopped Butterfingers, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
- Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Gently press the balls of dough down with a fork or the back of a spoon (or do this when they come out of the oven) Bake for 8-10 minutes - do not bake past 10 minutes. Mine took 8 minutes. The cookies will appear undone. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
*You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.
* Please use quick oats in this recipe. You need the slightly finer texture from the quick oats in order to give the cookies a more uniform texture. Quick oats will act more as a binder in this recipe than whole oats would, since the consistency is more powdery and the oats are smaller in size.
Recipe Source: SALLYSBAKINGADDICTION.COM
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Butterfingers also made an appearance in my Chewy Butterfinger Cookies last year. These are very popular!
Today’s cookies are made with the same base recipe as my Soft-Baked Monster Cookies. Whoa, so good.
Do you like candy in cookies? Yeah, I do too.
See all candy in cookies recipes.
*Winner of the KitchenAid Stand Mixer Giveaway is Sheri J. Check your email, Sheri! Thanks to all for participating.