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Best Butterfinger Oatmeal Cookies Recipe – Easy & Irresistible

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These Butterfinger Oatmeal Cookies are the perfect combination of chewy oats and crunchy candy, with crisp edges and a soft, tender center. Quick and easy to make with simple ingredients, they’re a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups chopped Butterfinger bars (about 4–5 full-size bars)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 2-3 minutes, until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until smooth and glossy.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Fold in the rolled oats gently with a rubber spatula until evenly distributed.
  7. Gently fold in the chopped Butterfinger chunks until evenly distributed throughout the dough.
  8. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Do not flatten.
  9. Bake one sheet at a time for 10-12 minutes, until the edges are golden brown and the centers look slightly underdone and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra-thick cookies, chill the dough for 30 minutes before scooping. The flavors improve after a day or two. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: Butterfinger cookies, oatmeal cookies, easy cookie recipe, candy cookies, peanut butter cookies, chocolate cookies, quick cookies

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