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Recipe by Shaindy Siff

Oatmeal Cookie Cups

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Oatmeal Cookie Cups
Dairy Dairy
Easy Easy
18 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian

The perfect breakfast to grab from the freezer in the morning.   Yield: 18 cookies

Ingredients

Oatmeal Cookie Cups

  • 1 cup brown sugar

  • 1 teaspoon vanilla extract

  • 1 and 1/2 cups strawberry jam, such as Tuscanini

Directions

1.

Preheat oven to 350 degrees Fahrenheit. Add all ingredients besides strawberry jam to a large bowl. Using your hands, mix until fully combined. Once done, press half the batter into greased cupcake tins.

2.

Top each one with a teaspoon of strawberry jam. Press the remaining batter on top of that, making sure the sides meet. Bake for 15–20 minutes until browned.

3.

Remove and allow to cool for 10 minutes before transferring to a wire rack.

4.

Freeze in a resealable bag.

About

Styling and photography by Chay Berger www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

dairy easy prep freezer-friendly grab-and-go jelly milchige muffins oatmeal oats Shaindy Siff shayskitch
Oatmeal Cookie Cups

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