Brown Sugar Oatmeal Cookie Cups #desserts #cakerecipe #chocolate

Motivated by exemplary Oatmeal Creme Pies, these treat cups are made in a small biscuit tin for a chomp estimated dessert that packs a sweet, dark colored sugar punch.

The previous couple of weeks have looked something like this. Cook, heat, photo, wash 400 dishes. Rehash.

Among work and this blog and a couple of new independent activities, the Inquiring Chef kitchen is humming, and both Frank and I need a get-away.

Or on the other hand to have the multi year olds make us a pizza. Children figuring out how to cook is practically the best thing ever. Despite the fact that there's no sense in attempting to get them to comprehend that pizzas get saturated when heaped high with pesto + marinara + olive oil + 3 sorts of cheddar.

Yet, as should be obvious, there's no pizza around here today. Today we have a treat that has been in any event a year really taking shape. Sooner or later, Frank began discussing an oats form of our well-adored treat cups that would be topped with rich, smooth icing. I knew immediately that the flavors he had as a main priority were those of Oatmeal Creme Pies. What's more, since he so once in a while makes such a particular solicitation, I realized I needed to convey.

Also try our recipe Chocolate Cookies with Marshmallow Frosting #desserts #cakerecipe #chocolate

Ingredients

• For the Oatmeal Cookie Cups:
• 1/2 cup (1 stick) Butter, softened
• 1 cup packed Brown Sugar
• 1 tsp Vanilla Extract
• 1 large Egg
• 3/4 cup All-Purpose Flour
• 1/2 tsp Salt
• 1/2 tsp Baking Soda
• 1 1/4 cups Oats ("old-fashioned" or "rolled")
• For the Cream Cheese Frosting:
• 8 oz. Cream Cheese, softened
• 1/2 cup Powdered Sugar
• 1 Tbsp Milk
• 1/2 tsp Vanilla Extract
• Optional Toppings:
• 1/4 cup Caramel Sauce (I just use store-bought)
• 1/4 cup Oats ("old-fashioned" or "rolled")

Instructions

1. Preheat oven to 350 F. Spray a mini muffin tin with nonstick cooking spray.
2. Beat together butter and brown sugar until light and fluffy. Beat in vanilla and egg until well combined.
3. In another bowl, stir together flour, salt and baking soda. Add dry ingredients in 2 batches, mixing just until combined. Add oats and mix jus until oats are evenly incorporated.
4. Working with a heaping tablespoon of dough at a time, roll into balls and place in the holes of the muffin tin.
5. Bake until the edges of the cookie cups are firm and just beginning to brown (the centers should still look soft), 10 to 12 minutes. Let cookie cups cool completely in the muffin tin before removing. Trust me on this - they are very tender and may crumble if you remove them before they are cool. (Note: the centers of the cookie cups will sink as they cool. This provides the perfect spot for creamy frosting!)
6. When cookie cups are cool, make frosting by beating together cream cheese, powdered sugar, milk and vanilla extract until smooth. Add milk a bit more at a time, if needed to bring the mixture together, but you want it to be quite thick. Spoon frosting into a piping bag or Ziploc bag. Clip the end off and pipe frosting into each of the cookie cups.
7. If you'd like, top the cookie cups with caramel sauce and a sprinkling of oats just before serving.
8. Store the cookie cups in a sealed container at room temperature for up to 3 days. Fill and top just before serving.

Read more our recipe Slow Cooker Brownie Pudding #desserts #cakerecipe #chocolate

Source : bit.ly/2ZQCkl3