Making homemade cookies can be a twice weekly occurrence at my house. School lunches and (multiple) after school snacks can cause a batch of cookies to disappear within 24 hours. Let’s not even talk about how many two teenage boys can eat in one sitting! Since I do get tired of the classic chocolate chip (Yes, I eat my share of the cookies, too!) these are a fun twist on classic cookies that your family will enjoy. Just be sure to hide a few for yourself.
~ Tracy
Ingredients:
- 1 c. (2 sticks) butter or margarine, softened
- 1 c. granulated sugar
- 1 c. packed light brown sugar
- 1 tsp. pure vanilla extract
- ½ tsp. salt
- 3 eggs
- 3 ½ c. all-purpose flour
- 2 tsp. baking soda
- 2 tsp. cream of tartar
- 10 oz. (1 package) Butterfinger baking bits
Instructions:
Preheat oven to 350.
Combine flour, baking soda, salt, and cream of tartar. Set aside.
In a large mixing bowl, cream together butter, granulated sugar, brown sugar, and vanilla.
Add eggs one at a time, mixing after each.
Gradually mix dry ingredients into butter mixture.
Stir in Butterfinger bits.
Drop by heaping teaspoons full onto parchment lined cookie sheet.
Bake 10-11 minutes, or until lightly golden brown.
Ingredients
Ingredients:
- • 1 c. (2 sticks) butter or margarine, softened
- • 1 c. granulated sugar
- • 1 c. packed light brown sugar
- • 1 tsp. pure vanilla extract
- • ½ tsp. salt
- • 3 eggs
- • 3 ½ c. all-purpose flour
- • 2 tsp. baking soda
- • 2 tsp. cream of tartar
- • 10 oz. (1 package) Butterfinger baking bits
Instructions
- Preheat oven to 350 F.
- Combine flour, baking soda, salt, and cream of tartar. Set aside.
- In a large mixing bowl, cream together butter, granulated sugar, brown sugar, and vanilla.
- Add eggs one at a time, mixing after each.
- Gradually mix dry ingredients into butter mixture.
- Stir in Butterfinger bits.
- Drop by heaping teaspoons full onto parchment lined cookie sheet.
- Bake 10-11 minutes, or until lightly golden brown.