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Chocolate Chip Oat Cookie Cups Recipe

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Delicious and easy-to-make Chocolate Chip Cookie Cups featuring rolled oats and hazelnuts for a delightful crunch. These cookie cups are baked in a muffin pan to create perfect hollow shapes ideal for filling with your favorite treats. Quick to prepare and perfect for gatherings or as a sweet snack.

Ingredients

Dry Ingredients

  • 1.5 cups rolled oats
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract

Sugars

  • 1/2 cup brown sugar
  • 1/4 cup white sugar

Add-ins

  • 1/2 cup hazelnuts, roughly chopped (optional)
  • 1/2 cup chocolate chips (unsweetened)

Instructions

  1. Mix dry ingredients: Combine the rolled oats, all-purpose flour, and baking soda in a bowl and set aside, ensuring they are evenly mixed.
  2. Cream butter and sugars: In a large bowl, beat the softened butter with the brown and white sugars until the mixture is soft and creamy, creating a smooth base.
  3. Add eggs and vanilla: Gradually mix in the beaten eggs, followed by the vanilla extract, stirring well after each addition to combine thoroughly.
  4. Incorporate dry ingredients: Fold the dry oat and flour mixture into the wet butter mixture until just combined, being careful not to overmix.
  5. Add chocolate chips and hazelnuts: Stir the chocolate chips and chopped hazelnuts evenly into the batter to distribute the flavor and texture.
  6. Prepare muffin pan: Grease a muffin pan (regular or mini size) to prevent sticking. Spoon the batter into each cup, filling them halfway.
  7. Shape dough cups: Press the batter gently with a scooper or a small shot glass to form cup shapes within each muffin cup; this helps the cookies hold their shape when baked.
  8. Bake: Place the muffin pan in a preheated oven at 180ºC (350ºF) and bake for 12–15 minutes until the cookie cups are lightly golden and fully cooked through.
  9. Create wells: Immediately after removing from the oven, press the center of each cookie cup with a scooper or small jar/glass to form wells for filling.
  10. Cool and remove: Allow the cookie cups to cool to room temperature before carefully removing them from the pan to maintain their shape.
  11. Store: Refrigerate the cookie cups for 5–7 days or freeze for up to two months. Note that fillings can affect shelf life and texture, so fill just before serving unless planning stuffed cookies.
  12. Optional stuffed cookies preparation: For stuffed cookies, split dough portions into two pieces, flatten each, place filling on one piece, cover with the second piece, seal, roll into balls, and press into muffin pan bases before baking.

Notes

  • You do not need to chill the dough before baking.
  • Use a scooper or small glass to shape the cookie cups both before and after baking for best results.
  • Store cookie cups in the fridge for up to a week or freeze for up to two months.
  • Fill cookie cups just before serving to maintain texture and freshness.
  • For stuffed cookies, use mini muffin pans and pre-shape dough to hold fillings such as Rolos, peanut butter cups, or homemade Nutella.
  • Homemade fillings can be frozen on baking paper to help stabilize before adding to dough.

Find it online: https://bitezly.com/chocolate-chip-oat-cookie-cups-recipe/