In a large mixing bowl, cream margarine

or butter with sugars until fluffy. Add eggs

and vanilla and beat until well-combined.

Add flour, baking soda, cinnamon, and salt

and beat until smooth. Add oats and slowly

mix to combine.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease 18 cupcake holders and place in muffin pans, or grease the muffin pans directly.

Place two and a half tablespoons cookie dough into each cup. Using wet fingers, press the dough around and up the sides of the cup to

form a cookie crust. Place a piece of praline milk chocolate in the center of each cup.

Combine cream cheese and sugars in a mixing bowl. Add egg and mix until smooth, using a hand beater or immersion blender. Divide filling equally between cookie cups.

Bake for 20 minutes or until the filling puffs slightly and the cookie begins to brown. Remove from oven and allow to cool for five minutes. Remove from pans and finish cooling on a cookie rack.

Pipe a swirl of cappuccino icing or caramel cream in the center of each cup. Refrigerate until ready to serve.