Butterfinger Cookies

1 cup soft butter
½ cup oil
1 ¾ cups DARK brown sugar
2 eggs
2 teaspoons vanilla extract
3 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk chocolate chips
1 ½ cups butterscotch chips
1 ½ cups chopped Butterfinger Candy Bar pieces

Cream butter, oil  and brown sugar with an electric mixer on medium-high for 2 minutes or until well blended. Hand stir in eggs and vanilla extract ; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Stir in chips and Butterfinger pieces. Scoop out approximately 32 balls of dough. Gently roll and flatten slightly. Refrigerate or freeze before baking for the smoothest texture.  Place on greased or parchment paper lined aluminum cookie sheet.  
Bake at 375 degrees for 12+ min. 
Drizzle the tops with Butterscotch Fudge.
Let set. Share!

Butterscotch Fudge
½ cup butterscotch chips
½ cup semi-sweet chocolate chips
1 tablespoon coconut oil

Melt ingredients in a microwave safe bowl for thirty seconds, or until soft. Stir until smooth. Spoon into a freezer strength Ziploc and use while still warm.