Candy bar cookies

This article has not been rated yet.


20 min


4 dozen cookies

* PLUS Baking Time: 8 minutes


  • 3 chocolate bars
  • 1 cup walnuts , or pecans
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup brown sugar
  • 1/2 cup unsalted butter , at room temperature
  • 1/2 cup vegetable oil
  • 1 egg , lightly beaten
  • 1 1/2 tsp vanilla
  • 2 cups old-fashioned or quick cooking oats , not instany or presweetened


  • Preheat oven to 350F (180C). Lightly grease baking sheets. Coarsely chop candy bars. If using chocolate novelties such as leftover Easter chocolate, coarsely chop and measure out about 1-1/4 cups (300 mL). Coarsely chop nuts.
  • In a small mixing bowl, use a fork to stir flour with baking soda and salt. In a large mixing bowl, beat sugar with butter and oil until blended. Beat in egg and vanilla. Gradually stir in flour mixture just until combined. Stir in oatmeal, chopped candy bars and nuts until evenly mixed.
  • Drop slightly rounded tablespoonfuls (about 15 mL) at least 1 inch (2.5 cm) apart on prepared cookie sheets. Bake in centre of preheated 350F (180C) oven until golden around edges and just firm to the touch, from 8 to 10 minutes. Using a spatula, transfer cookies to a rack to cool. Cookies can be frozen.

Nutrition (per serving)

  • Calories
  • 144,
  • Protein
  • 1.5 g,
  • Carbohydrates
  • 11.1 g,
  • Fat
  • 7.3 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 71 mg.

Choose your favorite candy bar. We loved these cookies using Skor, Crispy Crunch, Toblerone, Snickers and Reese’s Pieces. It’s also a great way to use up Easter chocolate novelties too–just chop into the size of chocolate chips.

Chatelaine tip

Make up dough without candy. Then divide into 4 bowls and stir a different chopped candy bar into each bowl.