Butterfinger Oatmeal Cookies

By SallySmo

Ingredients

• 3/4 cup shortening (Crisco)
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1/4 cup water
• 1-1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp baking soda
• 3 cups uncooked quick-cook oats
• 1 (10-oz) bag Butterfinger baking bits

Details

Adapted from plainchicken.com

Preparation

Step 1

Preheat oven to 350ºF. Line baking sheets with parchment paper. Set aside.

Beat shortening at medium speed with an electric mixer until fluffy. Add brown sugar and granulated sugar, mixing well. Add egg, water and vanilla, mixing well.

Combine salt, flour and baking soda. Gradually add flour mixture to batter, mix until smooth.

Stir in oats and Butterfinger bits, mix until throughly incorporated.

Using a medium cookie scoop (2 Tbsp size), drop dough onto prepared baking sheets.
Bake for 12 minutes or until edges are lightly browned. Let cookies cool on baking sheet for 2 minutes and then remove to wire rack to completely cool.