Oatmeal Cookie Cups

Shaindy Siff February 15, 2024

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The perfect breakfast to grab from the freezer in the morning.

Yield: 18 cookies

7

40m 18

Easy Vegetarian Pescatarian Dairy Freezer-Friendly

Contains: Gluten, Dairy, Wheat

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Ingredients

Oatmeal Cookie Cups

1 and 1/2 cup rolled oats
1 cup butter
1 cup Shibolim Whole Wheat Flour
1 cup Glicks Flour
1 cup brown sugar
1 teaspoon vanilla extract
1 and 1/2 cups strawberry jam, such as Tuscanini

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Directions

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.
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.
Remove and allow to cool for 10 minutes before transferring to a wire rack.
Freeze in a resealable bag.

Description:

Styling and photography by Chay Berger

www.thevoiceoflakewood.com
(732) 901-5746

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Oatmeal Cookie Cups

Shaindy Siff

Voice of Lakewood

Recipe Description:

The perfect breakfast to grab from the freezer in the morning.

Yield: 18 cookies

Ingredients

Oatmeal Cookie Cups

1 and 1/2 cup rolled oats
1 cup butter
1 cup Shibolim Whole Wheat Flour
1 cup Glicks Flour
1 cup brown sugar
1 teaspoon vanilla extract
1 and 1/2 cups strawberry jam, such as Tuscanini

Directions

Step 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.
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.
Remove and allow to cool for 10 minutes before transferring to a wire rack.
Freeze in a resealable bag.

Step 2 - About