Snickers Cookies

These cookies are a little crispy, a little chewy, and have just the right amount of Snickers delicousness in them. These cookies have been a favorite of my husband’s for many years, I’m confident they will become a favorite of yours as well.

Oven Temp: 350 F – Bake Time: 12-14 minutes – Yields: Around 2 dozen good sized cookies

Want to skip the photos to a quick recipe summary? Scroll to the bottom for just the written recipe.

Ingredients you’ll need:

  • 1/2 cup (1 stick) Unsalted Butter, room temperature
  • 1 cup Sugar
  • 1/2 cup Brown Sugar
  • 1 1/2 cups All Purpose Flour
  • 1/2 cup Old Fashioned Oats
  • 1 Egg, room temperature
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 tablespoon Vanilla Extract
  • 1/4 teaspoon Salt (omit if you had to use salted butter)
  • 2 Snickers candy bars, diced into small cubes

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Let’s pretend that I remembered the brown sugar in the picture…

Preheat your oven to 350 F.

In a large bowl, cream your sugar, brown sugar, butter, and vanilla for a few minutes until combined and fluffy-ish. It’s a lot of sugar vs butter, so it won’t be super creamy-fluffy until we add our egg. Which hey, that’s the next step! Add your egg and beat until combined. Be sure to scrape down your bowl to get anything that didn’t incorporate.

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Not the fluffiest, but this is what you’re looking for. Don’t be tempted to over beat the sugar and butter until fluffy, you can actually overmix your butter/sugar. I’ll go over this in a post in the future.

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Much creamier after we add our egg. Don’t forget to scrape the bowl down.

In a separate large bowl, combine your baking soda, baking powder, oats, salt, and flour. Give it all a good stir.

Add to your wet ingredients and mix until it just starts coming together and you see no more streaks of flour.

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Notice that we’ve not yet added the snickers chunks yet. We keep them as the last addition so they don’t get beaten too much, as they’ll pretty much fall apart into the batter.

Add your snickers and stir until just combined.

On a baking sheet lined with either parchment paper, a silicone mat, or just nicely greased, add your cookie dough. I recommend using a 1.5 to 2 tablespoon scoop if you have one, but if you don’t just go ahead and use a spoon and make some decently sized balls of dough. You’ll want to space them a couple inches apart as they will spread a bit as they bake.

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With your oven preheated to 350 F, bake these for 12 to 14 minutes, or until they are just starting to turn golden brown around the outside.

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Let these cool on the baking sheet for a few minutes. If you try to remove them while they’re still hot out of the oven they will fall apart.

Once they have cooled for a few minutes, move them to a wire cooling rack.

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Once they have cooled for about 10 minutes or so, enjoy!

They can keep in an airtight container at room temperature for about three days, or in the refrigerator for.. I’m not sure, a few days longer? Honestly, we’ve never been able to keep them more than a day or two because they are just that good.

snickers_hand

 

Quick recipe summary:

 

  • 1/2 cup (1 stick) Unsalted Butter, room temperature
  • 1 cup Sugar
  • 1/2 cup Brown Sugar
  • 1 1/2 cups All Purpose Flour
  • 1/2 cup Old Fashioned Oats
  • 1 Egg, room temperature
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 tablespoon Vanilla Extract
  • 1/4 teaspoon Salt (omit if you had to use salted butter)
  • 2 Snickers candy bars, diced into small cubes

Preheat your oven to 350F.

In a large bowl, cream your sugars, butter, and vanilla for about 2 minutes on medium speed. Add your egg, beat until combined , making sure to scrape your bowl sides and bottom.

In a large bowl, add your flour, baking soda, baking powder, salt, and oats, mix well. Add to your butter mixture on low speed, increasing your speed as the flour starts to incorporate. Continue until the streaks of flour disappear, taking caution to not over-mix.

Add your snickers chunks, beat until just combined. Over mixing the snickers will cause them to fall apart.

Using a 1.5 tablespoon scoop or a large spoon, add dough to a parchment, silicone lined, or greased baking sheet – about 2 inches apart.

Bake between 12 to 14 minutes, or until the edges are a light golden color.

Remove from oven, let cool on the baking sheet for 5 minutes. Remove to a wire cooling rack to cool completely.

Can be stored in an airtight container at room temperature for 3 days, additional 2 days in the fridge.

Enjoy!

 

 

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