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Kathy's Peanut Butterfinger® Oatmeal Cookies

"This recipe makes use of leftover Halloween candy and delivers a thin, crisp, and chewy cookie this is irresistible. Similar varieties of candy bars can be substituted for Butterfinger®."

Ingredients :

• 1 1/2 cups all-cause flour
• 1 cup old school oats
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/four cups greater crunchy peanut butter
• 1 cup packed brown sugar
• 3/four cup white sugar
• half of cup shortening
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 half of teaspoons vanilla extract
• 18 fun size bars chocolate-protected crispy peanut butter sweet (which include Butterfinger®), crushed

Instructions :

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

• Preheat oven to 350 degrees F (one hundred seventy five stages C).
• Process flour, oats, baking soda, and salt in a meals processor until mixed.
• Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer till creamy. Beat in eggs, one by one, till nicely-blended. Add vanilla.
• Stir flour combination into peanut butter combination; add crushed peanut butter candy and stir till just blended. Drop 1-inch spoonfuls of the dough, 2 inches aside, onto baking sheets.
• Bake cookies inside the preheated oven till mild brown, about 15 mins.

Notes :

• Reynolds® Aluminum foil may be used to maintain food moist, cook it lightly, and make easy-up simpler.

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