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Fudgy Oatmeal Cups




Source of Recipe


Melissa


List of Ingredients




1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
3 cups quick cooking oats
1 cup mini semi-sweet chocolate chips
2 Tbsp vanilla extract, divided
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
3 Tbsp butter
1/2 tsp salt

Recipe



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.

The BEST part about baking them in the muffin tins is the cooling time is SO fast compared to baking this recipe in a 9X13 pan which can take HOURS to cool completely!