Ingredients
Units
Scale
- 1/2 cup butter
- 1 cup flour
- 1–1/4 oats (blended fine)
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla
- 5 oz Butterfinger Baking Bits (more or less, to taste)
Instructions
- Blend the oats and set aside.
- Cream sugar and butter together, add egg, then vanilla.
- Mix dry ingredients with the ground oats and slowing stir into the butter/sugar/egg mixture.
- Carefully mix in the Butterfinger Baking Bits.
- Roll into small 1 inch balls.
- Place about 2 inches apart (I like using a baking stone)
- Bake at 375 for 8-10 minutes, until just slightly browned.
- These cookies will be “hard & crunchy” like biscotti anyway, so be careful to not overcook.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
