Go Back
Butterfinger Cookie Recipe

Butterfinger Butterscotch Cookies


  • 1 1/2 cups all-purpose flour
  • 1 cups bread flour (you can use all-purpose in place if you need to)
  • 2/3 cup quick cook / instant oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup butter , cold
  • 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 (you could also use peanut butter chips)
  • 1 to 1 1/2 cups Butterfinger Bits


  • In the bowl of an electric mixer, beat cold butter for until light and creamy. Add in brown sugar and regular sugar and beat until light and fluffy. Add in eggs, one at a time, beating until incorporated. Add in vanilla and mix well.
  • In a separate bowl, combine flours, oats, baking powder, baking soda and salt. Stir to combine. Slowly add the dry ingredients to the wet ingredients and stir until just combined. Fold in chocolate chips, butterscotch chips and Butterfinger Bits. Do not over-mix!
  • Using a large cookie scoop or ice cream scoop, scoop large portions of cookie dough onto a cookie sheet lined with a silicone baking sheet. Cookies can be close to each other, as this sheet is going right into your freezer and not your oven.
  • Freeze cookie dough on your baking sheet for one hour.
  • Preheat oven to 375 degrees F. Once oven has reached temperature, remove six of your cookie dough balls from the freezer and place them on another baking sheet, lined with a silicone baking sheet or parchment paper. Bake for approximately 15-18 minutes or until starting to turn golden brown around the edges.
  • Remove from oven and place baking sheet onto a wire rack to cool. Allow cookies to cool completely on rack before removing from sheet. Repeat with remaining balls of cookie dough. Store in an airtight container.


Makes approximately 16 large cookies. Recipe adapted from Food Network.