Oatmeal Peanut-Butterfinger Cookies
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.
Oatmeal Peanut-Butterfinger Cookies
ingredients:
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1 cup LouAna® 100% Pure Coconut Oil
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1 cup packed brown sugar
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¾ cup white sugar
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1 cup crunchy peanut butter
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2 eggs
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1-½ cups all-purpose flour
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2 tsp baking soda
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1 tsp salt
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1 cup oatmeal (regular or quick-cooking)
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1 (10-oz) package Butterfinger bits
instructions:
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Preheat oven to 350ºF. Line baking sheet with parchment paper and set aside.
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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.
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Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats and Butterfinger bits just until combined.
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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.
YES,KAREN YES YOU CAN!!!!
Allergy to coconut. It causes a fever!! Unbelievable, but true. Can I use crisco instead?
People! These cookies are the best cookies I have ever made in my life! So chewy and a great flavor combination. Trust me and go make these!!
SO glad you enjoyed them!!! I have zero self-control around these cookies. SO good!
Is the coconut oil a regional item? I've never seen it in the store. Can you substitute Crisco?
It is not a regional item. It can be found nationwide.
Getting ready to make these in just a few minutes, with my two little helpers. I can't believe that I actually have everything in my pantry for them!! They told me they didn't like oatmeal this morning, so I told them they wouldn't be able to eat any, lol. (I think they'll change their mind)
I didn't have quite enough coconut oil, so I added Crisco to get enough, also used creamy peanut butter instead of crunchy. They turned out better than any cookie I've ever made in my life!! Thanks so much for sharing this recipe!!
SO glad to hear they were a hit!
So with the coconut oil, when it is harder do you just put it in the cup without packing it in or do you heat it up to a liquid consistency first?
I used it solid and pressed it in the measuring cup. It was a little harder than shortening. If you have a kitchen scale you can measure out 8 ounces of the coconut oil. Enjoy!
Definitely making these – and lo and behold I have everything — even the coconut oil AND the butterfinger baking bits!! I promised our missionaries, whom I bake and give stuff to each Sunday, that I would do something healthy. They said well we love unhealthy — so I think this fits the bill!!! Thanks again for all you do – and hope the meows are behaving themselves!!