Butterfinger Caramel Crunch Cookies

Ingredients:

– 1 cup unsalted butter, softened

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 2 large eggs

– 2 teaspoons vanilla extract

– 2 1/2 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup caramel bits or soft caramel candies, chopped

– 1 1/2 cups Butterfinger candy bars, chopped

– 1 cup rolled oats

Directions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in the caramel bits, chopped Butterfinger candy bars, and rolled oats.

7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.

9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 320 kcal | Servings: 24 cookies

Tips:

Use chilled dough for thicker cookies that hold their shape better during baking.

Store cookies in an airtight container to maintain their chewy texture and freshness.