Butterfinger Oatmeal Cookies – seriously AMAZING cookies! Crispy on the outside and chewy on the inside. I had zero self-control around these cookies! ZERO!!! I ate WAY too many! Shortening, brown sugar, sugar, egg, water, vanilla, flour, salt, baking soda, quick-cook oats and Butterfinger baking bits. TO-DIE-FOR!! Make these ASAP!
Stop what you are doing and gather up the ingredients to make these Butterfinger Oatmeal Cookies. O-M-G! These are to-die-for delicious! Crispy on the outside, chewy on the inside. I probably ate a dozen of these! They are dangerously delicious!
The original recipe uses butterscotch chips. I am not a big fan of butterscotch chips, but I am a HUGE fan of the new Butterfinger baking bits! I decided to swap the butterscotch for Butterfingers and WOW! New favorite cookie!!
These were so good that I had to get them out of the house. I took them over to some friends and they loved them as well. You can freeze the baked cookies and take some out for a snack. You can also freeze the cookie dough and bake fresh cookies when you need a sweet treat. Scoop the dough into balls and freeze them on a cookie sheet. Once they are frozen, toss them in a freeze bag and pull the dough balls out when you need a cookie!
This recipe uses shortening. NO, I haven’t made them with butter. You can certainly try and make them that way, but it will change the texture of the cookie. I LOVED the texture of the cookie and have no intention of trying these with butter. They were just too good with the shortening. I’m not the kitchen police, so you can do what you want in your own kitchen.