Butterfinger-Oatmeal-Chocolate Cookies a la Berkley

This recipe was submitted for our cookie contest by Sara Hartman of Berkley.  This recipe is special to her because when her brother first moved to Chicago he got very sick, and she sent him a couple dozen on these delicious delights, and he loved them!  He is a Butterfinger addict, so that is why she added that extra pizzazz.

Yields 4 to 5 dozen

1 cup plus 1 tablespoon butter
1 cup granulated sugar (or for you health nuts, use evaporated cane sugar, trader joe’s has it)
1 cup brown sugar
2 eggs
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups quick-cooking oatmeal, uncooked (I use the flavored kind, like banana-walnut, or something different)
1/2 regular size butterfinger bar (6 ounces or so)
12 ounces chocolate chips
1 1/2 cups chopped nuts

Preheat to 350 degrees.  Cream butter and sugars.  Add eggs and mix well.  Stir in salt, baking powder, baking soda, vanilla, and flour.

In a blender or food processor, reduce oatmeal and butterfinger bar to a fine powder.

Add oatmeal mixture, and chocolate chips, and nuts to dough.

Form golf-ball-sized cookies and place about 2 inches apart on UNgreased cookie sheet.

Bake for 10-13 minutes until slightly brown at edges.  Do not overbake, they get hard fast.