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Butterfinger Butterscotch Cookies

These Butterfinger Butterscotch Cookies are a delightful twist on a classic favorite, combining crunchy bits and rich buttery flavor!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Butterscotch, Cookies, Easy
Servings: 24 servings

Ingredients

  • 1.5 cup all-purpose flour
  • 1 cup bread flour (all-purpose can be used if needed)
  • 2/3 cup quick cook / instant oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup cold butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup semi-sweet, milk, or dark chocolate chips
  • 1 cup butterscotch chips (or peanut butter chips)
  • 1 to 1.5 cup Butterfinger Bits

Instructions

  • Step 1: Preheat the Oven. Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden brown color.
  • Step 2: Combine the Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, bread flour, quick oats, baking powder, baking soda, and salt.
  • Step 3: Cream the Butter and Sugars. In another bowl, cream the cold butter with the brown sugar and granulated sugar until light and fluffy.
  • Step 4: Add the Eggs and Vanilla. Beat in the eggs one at a time, then mix in the vanilla extract.
  • Step 5: Combine Wet and Dry Ingredients. Gradually add the dry ingredient mixture to the butter mixture, stirring until just combined.
  • Step 6: Fold in the Chips and Butterfinger Bits. Gently fold in the chocolate chips, butterscotch chips, and Butterfinger Bits.
  • Step 7: Scoop and Bake. Using a cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes.
  • Step 8: Cool and Enjoy. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Stand mixer or hand mixer
  • Baking Sheets
  • Cookie Scoop
  • Cooling Rack

Notes

  • For a dairy-free option, use coconut oil instead of butter.
  • Chill the dough for 30 minutes to prevent spreading.
  • Store in an airtight container for up to a week.