Ingredients
½cupsalted butter,softened to room temperature
½cuplight sugar,or dark brown, packed
¼cupgranulated sugar
¾cupcreamy peanut butter
1large egg,room temperature
1tsppure vanilla extract
1¼cupsall-purpose flour,spooned and leveled
½tspbaking soda
½cupquick oats
1cupButterfingers,(about 2 large Butterfingers), or 5 to 6 mini, chopped
½cupmilk chocolate chips,optional
Preparation
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mat.
In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream the butter and sugars together on medium speed for about 3 minutes.
Mix in the peanut butter, egg, and vanilla. Scrape down the sides of the bowl as needed. Set aside.
In a separate bowl, combine the flour and baking soda. Slowly mix them into the wet ingredients, with the mixer running on low. Do not overmix.
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.
Rolls balls of dough, about 2 tablespoons of dough per ball, onto a 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.
Bake for 8 to 10 minutes. Do not bake past 10 minutes.
Allow the cookies to cool on a baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
Serve, and enjoy!
