Butterfinger Cookies

Looking for a soft oatmeal cookie with crunchy candy bits in every bite? These Butterfinger Cookies mix brown sugar dough, rolled oats, and chopped Butterfinger Bites for a chewy cookie with peanut-butter crunch and light chocolate notes. They are an easy bakery-style treat for parties, bake sales, and weeknight dessert cravings.

Below you will find the ingredients, step-by-step directions, baking tips, variations, storage advice, and FAQs for reliable Butterfinger Cookies every time.

## Butterfinger Cookies Ingredients

– 1 cup all-purpose flour1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk the flour, baking soda, and salt.
3. In a large bowl, beat the softened butter and light brown sugar until creamy, about 2 minutes. Beat in the egg and vanilla until smooth.
4. Mix in the dry ingredients just until combined, then stir in the rolled oats and chopped Butterfinger Bites.
5. Scoop rounded tablespoons of dough onto the prepared sheets, leaving space between cookies. Gently flatten the tops if you want wider cookies.
6. Bake for 9 to 12 minutes, until the edges are golden and the centers look just set. Do not overbake if you want a chewy center.
7. Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.
Serve Butterfinger Cookies with cold milk, coffee, or vanilla ice cream. They travel well for potlucks and lunchbox treats.

## Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies or scooped dough balls for up to 1 month. Bake frozen dough scoops a minute or two longer.

## Butterfinger Cookies FAQs

### Can I use full-size Butterfinger bars?

Yes. Chop them into small pieces and use about 1 1/2 to 2 cups candy pieces.

### Can I make the dough ahead?

Yes. Cover and refrigerate up to 24 hours. Let it soften slightly before scooping if it is very firm.

### Why did my cookies spread too much?

Butter that is too soft or melted can cause spreading. Chill the dough and make sure the baking sheet is cool.

### Can I make these gluten-free?

Use a 1:1 gluten-free flour blend and certified gluten-free oats if needed.

## Conclusion

Butterfinger Cookies are a chewy oatmeal cookie loaded with crunchy candy pieces for sweet, salty, peanut-butter crunch in every bite. Mix, scoop, bake, and enjoy a simple candy-bar cookie that disappears fast.
## Tips for Chewy Butterfinger Cookies

Use room-temperature butter so the dough creams smoothly without melting.

Chop the Butterfinger Bites so candy pieces distribute evenly through each cookie.

Pull the cookies when the centers still look slightly soft. They firm as they cool.

If the dough feels sticky, chill it for 20 to 30 minutes before scooping.

## Easy Variations

Add 1/2 cup chocolate chips with the candy pieces. Use quick oats for a softer crumb, or keep old-fashioned oats for more chew. A pinch of cinnamon in the flour mix adds warmth.

## Serving Suggestions
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup light brown sugar, packed
– 1 large egg
– 1 teaspoon pure vanilla extract
– 1 1/4 cups rolled oats
– 1 bag Butterfinger Bites, roughly chopped (about 8 to 10 oz)

## How to Make Butterfinger Cookies