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!
Servings: 24 cookies
Calories: 210kcal
Ingredients
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 egg yolk
- 3/4 cup all-purpose flour
- 3/4 cup oats
- 1/2 cup whole wheat flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 12 ounces semisweet chocolate chips
Instructions
- 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.
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 125mg | Potassium: 116mg | Fiber: 1g | Sugar: 14g | Vitamin A: 205IU | Calcium: 21mg | Iron: 1.4mg