Caramel Apple Oatmeal Cookie Cups

Soft and warm oatmeal cookie cups filled with gooey caramel apple goodness. Fun and rustic, not to mention, delicious.

Caramel Apple Oatmeal Cookie Cups | Christina With Caramel

If this dessert were an accessory, it would be a cozy buffalo check scarf.  In my mind anyway. Or maybe I subconsciously made the connection as an excuse to photograph my favourite scarf of the moment. It makes such a pretty backdrop, don’t you think?

Caramel Apple Oatmeal Cookie Cups | Christina With Caramel

A major craving coupled with major laziness was the driving force behind this recipe. Sometimes you’re just really in the mood for apple pie. It’s so comforting, warm and homey. But sometimes you’re just not in the mood to deal with the annoyance that can be pastry.

Enter the Caramel Apple Oatmeal Cookie Cup. Super complicated name, deceptively easy to make.

Caramel Apple Oatmeal Cookie Cups | Christina With Caramel

To make the cookie cups, all you need to do is prepare your oatmeal cookie batter as per usual. (My recipe is sans raisins – just a personal preference – but by all means throw them in if that’s how you like it.) Instead of baking on a cookie sheet, you’ll spoon the batter into a prepared muffin or cupcake pan. Use your fingers to press the batter into the bottoms and sides of each cup. Don’t be scared, they don’t have to be anywhere near to perfect! You’ll do the finishing touches after they’ve been in the oven for about 15 minutes.

Here’s what they look like before they go in the oven.

Caramel Apple Oatmeal Cookie Cups | Christina With CaramelCaramel Apple Oatmeal Cookie Cups | Christina With Caramel

While the cookie cups are baking, prepare your gooey caramelly appley filling. The genius of this recipe (if I do say so myself) is that you get your caramel and your apple filling in one pot.  It’s so so so soooo easy to make – dump everything in and cook over high heat until boiling. Reduce heat and simmer for about 10 minutes until the apples are tender and the caramel is sticky. Done!

Caramel Apple Oatmeal Cookie Cups | Christina With Caramel
This will turn into….
Caramel Apple Oatmeal Cookie Cups | Christina With Caramel
this. Yum!

By now your cookie cups should have been in the oven for about 15 minutes. Pull them out and just let them be for a couple of minutes. The middles will start to sink a bit. Using the back of a spoon, push down the middles until the cups look, well, cup-like. Put them back in for another 5 minutes to set the shape.

Note: don’t overbake the cookie cups, you’re looking for a soft but firm cookie, not a crispy one.
Caramel Apple Oatmeal Cookie Cups | Christina With Caramel
Push the middles of the partially baked cookies down to form a cup shape.

Once the cookie cups have finished baking, leave them to cool for a few minutes. Gently release them from the pan – they should come out easily. Now it’s time to fill them mile-high with that sweet and cinnamon spiced apple caramel filling I was bragging about earlier.

I will completely understand if you just stand back and look at them for a minute. They truly are so irresistible and scrumptious. And I don’t throw the word scrumptious around lightly.

Caramel Apple Oatmeal Cookie Cups | Christina With Caramel

 

Caramel Apple Oatmeal Cookie Cups

  • Servings: 12 cups
  • Time: 1 hour
  • Print

INGREDIENTS

Oatmeal Cookie Batter

  • 1 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups old fashioned oats
  • 3/4 cup raisins (optional)

Caramel Apple Filling

  • 3 apples, cored, peeled and diced
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 2 tablespoons cream
  • 2 tablespoons butter

DIRECTIONS

  • Preheat oven to 350º.  Generously grease a cupcake or muffin pan.
  • Whisk together the flour, cinnamon, baking soda and salt.
  • Cream together the butter, brown sugar, and sugar until light and fluffy. Beat in the egg, then add in the vanilla.
  • Slowly add the flour mixture to the butter mixture, mixing just until combined. Gently fold in the oats (and raisins, if using).
  • Spoon the batter into the prepared muffin pan, and using your fingers, press the batter gently into the bottom and sides of each cup. Bake 15 minutes.
  • While the cookie cups are baking, prepare the caramel apple filling. Place all the ingredients into a medium sauce pan over high heat, stirring continuously until boiling. Reduce heat and cook for 10 minutes more, until the apples are soft and the caramel is sticky.
  • Take the cookie cups out after 15 minutes and gently push the middles back down into cup shapes. Bake for an additional 5 minutes (to set the shape.)
  • Cool in the pan for 10 minutes, then gently remove the cups.
  • Fill the cookie cups with the caramel apple filling. Top with vanilla ice cream and extra caramel drizzle.

Caramel Apple Oatmeal Cookie Cups | Christina With Caramel

 

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