Butterfinger Oatmeal Cookies

• 12 Mini Butterfinger Bars
• 1/2 cups Butter (softend)
• 1/2 cups Brown Sugar
• 1/4 cups Sugar
• 1 Egg
• 1/2 teaspoons Vanilla Extract
• 3/4 cups Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Cinnamon
• 1-1/2 cup Quick Oats

1. Preheat oven to 350u0b0F. Roughly chop Butterfingers and set aside (you can also use 2 regular size bars in place of the 12 mini bars).
2. In a large bowl, cream together the butter, brown sugar and sugar. Beat in the egg and vanilla. In a separate bowl, mix together the flour, baking soda, cinnamon and oats.
3. Add the dry ingredients into the wet and mix just to combine. Do not over-mix. Gently mix in the chopped Butterfingers. Drop by spoonfuls onto a baking sheet.
4. Bake for 11-12 minutes or until golden brown. Remove from oven and after 1 minute, remove cookies and cool on a cooling rack.

butterfinger, butter, brown sugar, ubc, egg, vanilla, flour, baking soda, cinnamon, oats

Taken from tastykitchen.com/recipes/desserts/butterfinger-oatmeal-cookies/ (may not work)