I always use dark chocolate in the cookie cups because then I only eat one or two. I also like the dark chocolate and oat combination. I found this recipe on Buns in my oven`s food blog and loved it. I have made them in different sizes and with different types of chocolate and fillings, but dark chocolate is my favorite.
Brown butter oatmeal cookie cups
24 cookies
1/2 cup butter
1 cup brown sugar
1 tbsp full fat cream or milk
1 egg
1 tsp vanilla extract
2 cups quick cooking oats
3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup dark chocolate chips or chopped chocolate
Preheat oven to 350 degrees. Grease 2x 12 cup mini muffin pan.
Melt the butter in a saucepan on low heat. Continue cooking and whisking often, until the butter has turned a deep golden brown. Be careful not to burn it. Remove sauce pan from the heat.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the melted butter and brown sugar.
Add cream, egg, and vanilla and beat until well combined. In another bowl, whisk together oats, flour, baking soda, salt, and cinnamon. Slowly add dry ingredients into wet and beat until well combined. Stir in the chocolate chips with a wooden spoon. Scoop the dough out into the muffin tins. Fill each muffin tin nearly to the top. Bake for 10 minutes. Let cool for about 15 minutes in the muffin tin before running a knife around the edges of the cookie cups and removing them onto a wire rack. Freezes well.
24 cookies
1/2 cup butter
1 cup brown sugar
1 tbsp full fat cream or milk
1 egg
1 tsp vanilla extract
2 cups quick cooking oats
3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup dark chocolate chips or chopped chocolate
Preheat oven to 350 degrees. Grease 2x 12 cup mini muffin pan.
Melt the butter in a saucepan on low heat. Continue cooking and whisking often, until the butter has turned a deep golden brown. Be careful not to burn it. Remove sauce pan from the heat.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the melted butter and brown sugar.
Add cream, egg, and vanilla and beat until well combined. In another bowl, whisk together oats, flour, baking soda, salt, and cinnamon. Slowly add dry ingredients into wet and beat until well combined. Stir in the chocolate chips with a wooden spoon. Scoop the dough out into the muffin tins. Fill each muffin tin nearly to the top. Bake for 10 minutes. Let cool for about 15 minutes in the muffin tin before running a knife around the edges of the cookie cups and removing them onto a wire rack. Freezes well.