BCL - Kathy's Peanut Butterfinger® Oatmeal Cookies Best Dishes

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Kathy's Peanut Butterfinger® Oatmeal Cookies

"This recipe makes use of leftover Halloween candy and promises a skinny, crisp, and chewy cookie this is irresistible. Similar forms of sweet bars can be substituted for Butterfinger®."

Ingredients :

• 1 1/2 cups all-motive flour
• 1 cup old skool oats
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/four cups more crunchy peanut butter
• 1 cup packed brown sugar
• 3/four cup white sugar
• half cup shortening
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 18 amusing size bars chocolate-protected crispy peanut butter sweet (such as Butterfinger®), beaten

Instructions :

Prep : 15M	Cook : 38M	Ready in : 30M

• Preheat oven to 350 levels F (a hundred seventy five ranges C).
• Process flour, oats, baking soda, and salt in a meals processor till combined.
• Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter collectively in a bowl with an electric mixer till creamy. Beat in eggs, separately, till properly-combined. Add vanilla.
• Stir flour mixture into peanut butter mixture; add overwhelmed peanut butter candy and stir until just blended. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
• Bake cookies in the preheated oven until mild brown, approximately 15 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook dinner it flippantly, and make easy-up less difficult.

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