For Cookie Monday today, I decided to try making cookies in little mini-muffin tins. They're kind of similar to tassies. Oatmeal chocolate chip cookie base, chocolate ganache in the middle, and then some more cookie crumbled on top. And because they're made in the mini-muffin tins, they're perfectly portable for a Cookie Monday treat.
The recipe turned out perfectly. Nothing burned or stuck or did anything weird. That's fantastic. It also has room for error or for tweaking. If you don't have sweetened condensed milk, skip it, or substitute butter. The point is to make the chocolate a little bit melty and malleable and fudgy. A kosher friend said she might try it with some margarine or soy milk. And I didn't have mini chocolate chips so I used regular, and I didn't have semisweet so I used dark. Meh! Turned out fine.
Fudgy Oatmeal Cups
Baking With Melissa via Pinterest
1 cup butter, softened
2 cups packed brown sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup mini chocolate chips
2 tablespoons vanilla, divided
14 ounce sweetened condensed milk
2 cups semisweet chocolate chips
3 tablespoons butter
1/2 teaspoon salt
Preheat oven to 350 degrees (temp should be set at 325 degrees if using darker pans). Lightly grease a 2-24 count mini muffin pans (makes at least 48 cookie cups but plan on a few more than that).
In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 1 tablespoon vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Stir in 1 cup of mini chocolate chips. Set aside.
In a medium saucepan, heat sweetened condensed milk, chocolate chips, 3 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in 1 tablespoon vanilla.
Using a small cookie scoop place dough into muffin tins filling the cup 1/2 way to the top. Spread 1 tsp of the chocolate mixture evenly over the top of each cup, and dot each cup with the remaining oat mixture.
Bake for 10 minutes in preheated oven. Let cool completely, then remove from pans. Removing them can be tricky, just wait for them to cool and use a knife to ease up the edges.
Yield: Supposedly 48 but I got about 75