These Baked Oatmeal Cups are chewy and soft, with a creamy Chocolate Filling made with Eagle Brand® Sweetened Condensed Milk. They are easy to make and can be fun to make with the kids!
Course Dessert
Cuisine American
Keyword chocolate, cookies, oatmeal
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 14cookies
Calories 300kcal
Author Camila Hurst
Ingredients
Cookie Dough
1cupmelted butter
2cupsbrown sugar
2large eggsroom temperature
1tspvanilla extract
2 1/2cupsall-purpose flour
2tspbaking powder
3cupsquick-cooking rolled oats
Chocolate Filling
1 14oz.can Eagle Brand® Sweetened Condensed Milk
1cupchocolate chips
1tbspunsalted butter
Instructions
Pre-heat the oven to 350ºF.
Grease a cupcake pan.
For the cookie dough, mix all the ingredients together in a bowl. Set aside.
Add the Eagle Brand® Sweetened Condensed Milk, the chocolate, and the butter to a bowl. Microwave for 45 seconds. Stir with a spoon to combine.
Add 2 tablespoons of the dough to the bottom of the cupcake pan and press it down.
Add 1 tablespoon of the chocolate filling on top of the dough.
Top with another tablespoon of dough. You can sprinkle it on top, to give it a crumble look, or press it gently with your hands to form a smooth lid.
Bake for 20 minutes, until the cups are golden brown.
Let it cool for a few minutes and enjoy.
Storage
Store the Oatmeal Cups in an air tight container for up to 3 days.
Notes
Feel free to add chopped nuts to the cookie dough, about 1/4 cup of your favorite nuts.