Instructions

• Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set the dry mixture aside.
• In the bowl of a stand mixer (or a large bowl with a hand mixer), combine 1/2 cup unsalted butter (room temperature), 1/2 cup granulated sugar, and 1/2 cup light brown sugar. Beat on medium speed until smooth and creamy, about 2 minutes.
• Reduce mixer speed to low and add 1 large egg and 1 teaspoon vanilla extract. Beat just until combined, scraping the bowl once if needed.
• With the mixer on low, slowly add the dry flour mixture and mix just until incorporated. Do not overmix.
• Using a spatula, fold in 1 cup old fashioned oats, 1 1/4 cups Rice Krispies cereal, 1 cup chocolate chips, and 1 cup chopped Butterfinger candy bars. Stir gently to combine, taking care not to crush the cereal.
• Scoop the dough into balls about 1 tablespoon each and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
• Bake for 10–12 minutes, or until the cookie edges are slightly brown and the centers are still soft.
• Allow the cookies to cool on the baking sheet for 2–3 minutes, then transfer them to a cooling rack to cool completely.