I absolutely love everything about these Oatmeal Peanut-Butterfinger Cookies! Peanut butter, oatmeal and crushed up butterfingers - what's not to love?!?! All of my favorites in one cookie. We ate WAY too many of these! I had to give half of them away to keep from eating them. Dangerously good!
These cookies have a "secret ingredient" - LouAna® 100% Pure Coconut Oil. Do you cook with Coconut Oil? I love it! It adds a wholesome twist to recipes without any coconut aroma or taste to distract from the flavor of our food. (None of my taste testers knew there was coconut oil in the cookies.)
LouAna® 100% Pure Coconut Oil is vegan, non-GMO and contains zero trans fat and no cholesterol. Woohoo! Switching to coconut oil is super easy! It is a 1:1 substitution with butter, lard or vegetable oil. I love using it in cookies because I don't have to wait for the butter to soften before mixing the dough. I just scoop out the coconut oil and start baking.
LouAna® 100% Pure Coconut Oil is not only for cooking. You can use it as a moisturizer, make-up remover and even hair treatments. I keep a jar in the kitchen and one in the bathroom.
LouAna® 100% Pure Coconut Oil collection includes:
Coconut Oil Non-Stick Cooking Spray (LOVE this!)
14oz 100% Pure Coconut Oil
30oz Coconut Oil
14oz 100% Pure Organic Coconut Oil
Go to http://louanacoconutoil.com for more recipes and DIY beauty recipes.
Oatmeal Peanut-Butterfinger Cookies
4 dozen cookies
- 1 cup LouAna® 100% Pure Coconut Oil
- 1 cup packed brown sugar
- 3/4 cup white sugar
- 1 cup crunchy peanut butter
- 2 eggs
- 1-1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 cup oatmeal (regular or quick-cooking)
- 1 (10oz) package Butterfinger bits
Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
In a large bowl of a stand mixer, cream together LouAna® 100% Pure Coconut Oil, brown sugar, white sugar, and peanut butter until smooth. Beat in eggs, one at a time, until well blended.
Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats and Butterfinger bits just until combined.
Using a medium cookie scoop (approximately 2 Tbsp), scoop dough onto parchment lined baking sheets.
Bake for 11 to 13 minutes , or until just light brown.
This is a sponsored conversation written by me on behalf of LouAna® 100% Pure Coconut Oil. The opinions and text are all mine.