Monday, June 16, 2014

Narley Butterfinger Chunk Cookies

 Butterfingers are my friend...unless my pants are getting tight, then I steer clear ;).  I found this recipe over on Sally's Baking Addiction.  Sally, you are naughty.  These cookies were divine!  I had one when they first came out of the oven, and yum.  Then I let them cool, so the Butterfingers would firm back up, and even more yum!  I had to stick them in the freezer so I wouldn't eat them all in one sitting!

1/2 cup butter, softened to room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1  1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 cup quick oats (NOT old fashioned)
1 cup chopped Butterfingers (about 2 large Butterfingers, or 5-6 mini)

1/2 cup milk chocolate chips

1. Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes.
3. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Set aside.
4. In a separate bowl, combine the flour and baking soda. 
5. Slowly mix them into int wet ingredients, with the mixer running on low. Do not overmix. 
6. Fold in the quick oats, chopped Butterfingers, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
7. Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Gently press the balls of dough down with a fork or the back of a spoon (or do this when they come out of the oven) 
8. Bake for 8-10 minutes - do not bake past 10 minutes. Mine took 8 minutes. *The cookies will appear undone.* 
9. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.

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