Crispy Butterfinger Cookies

By kayjayjohnson

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 cup old-fashioned oats
• 1 1/4 cups Cocoa Pebbles cereal
• 1 cup chopped Butterfinger candy bars

Details

Adapted from mikelekid.blogspot.de

Preparation

Step 1

Preheat the oven to 375 degrees Fahrenheit.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Combine butter and sugars in the bowl of a stand mixer and beat until smooth and creamy, about two minutes. On low, add in the egg and vanilla extract. Beat until combined.

Slowly add in the dry ingredients. Mix in the flour mixture. Then stir in the oats, cereal, and Butterfinger chunks. Don’t over mix (you don't want to crush the cereal too much).

Scoop dough into balls, about a tablespoon each, and place on baking sheet. Bake cookies for 9-10 minutes, or until edges are slightly brown (the centers should still be soft). Allow cookies to cool for 2-3 minutes on the baking sheet. Move cookies to a cooling rack and cool completely.