Oatmeal Chocolate Chip Cookie Cups
Craving a freshly baked cookie? You need this recipe in your life! These oatmeal chocolate chip cookie cups bake up tender-crisp on the outside, gooey and melt-y within. And with this easy make-ahead technique, you can have fresh-from-the-oven warm cookies in just minutes- any time the urge strikes!
Happy Friday morning, everyone!
It’s been a really busy week- I’ve been running around like a madwoman trying to get all my recipes made and pictures taken, in anticipation of several super fun trips I have coming up 😀 It’s been crazy and I’m a little stressed, but I couldn’t be more grateful for the opportunities!
And I couldn’t be more excited to share this recipe with you today. This is one that I have been making regularly, for the last several years. This is one that my picky youngest son actually eats!!! In fact, he doesn’t just eat it, he LOVES it, and asks for it often. I’m so happy to be able to treat him to something homemade, especially when it makes him so happy.
These chocolate chip cookie cups are slightly crisp on the outside, and gooey and melt-y on the inside. Just how a chocolate chip cookie should be, in my opinion. The flavor is butter-y and comforting, with a caramel-sweetness from the brown sugar and a warm vanilla back note. Plus they’re absolutely loaded with chocolate chips. My whole family adores them.
And, they are made with whole grains like whole wheat flour and rolled oats. So that means they’re healthy! Right???
Every few weeks, I make a big batch of dough, scoop out balls onto baking sheets, and then freeze them and pop them into zip-top bags. Then, whenever the urge strikes, I get out the ol’ mini-muffin pan and bake up a few, IN THE MICROWAVE! Yep- you heard right, these babies bake up in a flash, so you can has warm, freshly baked cookie cups at a moment’s notice.
Check out the full recipe on KitchenAid’s blog, The Kitchenthusiast! It’s a winner for sure!
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Oatmeal Chocolate Chip Cookie Cups
- 3/4 cup (170.25 g) unsalted butter
- 3/4 cup (165 g) light brown sugar,, lightly packed
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
- 1 large egg
- 1 egg yolk
- 3/4 cup (93.75 g) all-purpose flour
- 3/4 cup (60.75 g) oats
- 1/2 cup (60 g) whole wheat flour
- 1/4 cup (32 g) cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon (0.75 teaspoon) kosher salt
- 12 ounces (340.2 g) semisweet chocolate chips
- Place the butter and sugars in a large mixing bowl, and cream together on medium-high speed, until fluffy and very pale in color (about 5 minutes).
- Add the vanilla and eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Stir in the flours, oats, cornstarch, baking soda, and salt until just combined.
- Fold in the chocolate chips.
- Drop dough by the tablespoon onto parchment-lined baking sheets.
- Freeze for 2 hours.
- Transfer the cookie dough balls into zip-top bags and reserve for later use.
- Bake the cookies at 375 degrees F for 10 minutes, in a lightly greased mini muffin pan.
- Allow to cool, in the pan, for at least 5 minutes before serving.
Love this recipe, so delicious. I swapped the all purpose flour for almond flour which I recently purchased for another recipe and it worked great.
Yay! I’m so glad it worked! Thanks for reporting back Grace!
Can I use almond flour in place of either of the other flours? I have some and have wanted to try incorporating it into recipes but I dont bake often enough to know what a good swap would be. Or, leave it alone your recipe is perfect the way it is? ?
Hi Grace! I honestly haven’t tried that but it sounds delicious. I know almond flour is expensive, but if you don’t mind experimenting with it, I’m thinking you could sub it in for the whole wheat flour. Good luck, I hope it works well for you!
Yes, it is expensive. I bought it to make a gestational diabetes friendly dessert for a pregnant friend who was craving a certain treat. Anyways, because it is expensive I was hoping to put it to good use. I may try 2 batches, one with the whole wheat (also bought for the same dessert but didn’t need it) and one with the almond flour. I’ll let you know how they turn out with the switch out.
That would be awesome, if you think of it!
Can I replace the whole wheat flour with white flour?
Hey Carol! Yes you definitely can, I do it all the time and it comes out very well. Same quantities. Good luck and enjoy!
These look amazing!!! Could I bake them in a normal oven at 350F? Would the baking time change? I’d love to make them, but I don’t have this microwave… Thank you for the recipe!
Yes you absolutely can Mia! I just used the convection bake setting on my microwave, which is really not much different than just a regular oven. Good luck and enjoy!