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Kathy's Peanut Butterfinger® Oatmeal Cookies

Rated as 5 out of 5 Stars

"This recipe uses leftover Halloween candy and delivers a thin, crisp, and chewy cookie that is irresistible. Similar types of candy bars could be substituted for Butterfinger®."
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30 m servings 208
Original recipe yields 38 servings (38 cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Process flour, oats, baking soda, and salt in a food processor until blended.
  3. Beat peanut butter, brown sugar, white sugar, shortening, and unsalted butter together in a bowl with an electric mixer until creamy. Beat in eggs, one at a time, until well-blended. Add vanilla.
  4. Stir flour mixture into peanut butter mixture; add crushed peanut butter candy and stir until just combined. Drop 1-inch spoonfuls of the dough, 2 inches apart, onto baking sheets.
  5. Bake cookies in the preheated oven until light brown, about 15 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 208 calories; 11.7 24 3.7 16 197 Full nutrition

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Read all reviews 4
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These cookies are super delicious. They made my house smell yummy. Take note they are very fragile when they come out of the oven so let them cool on the cookie sheet and then on a wire rack.

I took this cookie to a gathering and the platter disappeared quickly. To get an uniform sized cookie use a melon baller or small ice cream scoop. Do not flatten the cookie once it is on the co...

Super good! I didn't have enough eggs (I doubled the recipe and only had 2 eggs) so I threw in a banana. The banana added a delicious flavor while the 2 eggs I did put in helped to maintain the ...

The man was very happy. :)