Fudgy Oatmeal Cookie Cups
Fudgy Oatmeal Cookie Cups
Are you a fan of revel bars? Well, I am! But this time, I will take it a step further. Using a revel bar recipe, I've decided to turn it to fudgy oatmeal cookie cups!
I’ve had this idea because I love trying to create new ways of preparing some of my desserts. Different is good! These fudgy oatmeal cookie cups, which I originally would have liked to call “revel cups”, are just as good as the classic revel bars. It’s sweet but not too sweet. You get to eat more of the oatmeal cookie dough which is absolutely flavorful. And, let’s admit it, it looks like a pretty nice treat!
Although these cups are absolutely good looking, these can be a bit tricky to make. The preparation is fine, but the structure is what I actually mean. Don’t worry, I will do my best to give you tips on how to prepare these properly so keep reading!
Like I’ve said, this recipe is originally for revel bars. I’ve had this recipe since I was about 16 yrs old and I fell in love with the recipe ever since. I did make some changes lately because before, I made these with a high quality chocolate bar but I can’t remember what kind it was. Using regular semi-sweet chocolate somehow makes the fudge too sweet in this recipe. So I’ve decided to cut off a few tablespoons of the chocolate just to make it less sweet. Of course, I added espresso powder to the cookie dough and the chocolate fudge because it just makes everything better.
Forming the cookie cups
To make these, you are going to need non-stick cupcake trays. If you don’t, you can use muffin liners. Muffin liners will definitely help you remove these from the cupcake trays easily.
In my first try, after baking these they didn’t come off the pans easily. Some just broke and fell apart. It was a depressing experience. I’ve come to learn that when lining the cookie cups, you should not press them down too thin. It has to have a thick crust on the bottom. If not, the cookie cups will not be strong enough to hold its shape.
You can cover the cups with some remaining dough, which is highly recommended, but you can also leave it open if you like.
When I first ate these, they were so good. I asked myself why I stopped baking revel bars because these are so good. What made it even better was when my sister told me to eat it with milk. So when I did, it became a moment in my life that I could never forget because how come I’ve never thought about it? It was super “melt in your mouth” delicious.
Fudgy Oatmeal Cookie Cups
Prep time: 30 minutes
Rest time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour and 40 minutes
Ingredients:
Cookie Dough
3 cups quick cooking oats
2 ½ cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2 cups brown sugar
2 tsp vanilla extract
½ tsp espresso powder or instant coffee powder
Chocolate Fudge
1 can (14oz) condensed milk
1 ¼ cups semi sweet chocolate chips
2 tbsp butter
1 tsp salt
1 tsp espresso or instant coffee powder
2 tsp vanilla extract
Instructions:
For the cookie dough: prepare all the dry and wet ingredients. Sift together the flour and baking soda then add the salt and quick cooking oats. Mix the dry ingredients until well combined.
In a mixing bowl, add the softened butter and brown sugar then, with a hand mixer, beat until light and fluffy. If using a stand mixer,make sure to use the paddle attachment. Then, add the vanilla extract, and espresso powder then mix again.
Add the eggs then mix until they are fully incorporated.
Add the flour mixture ⅓ at a time. Once you have added all the flour mixture, refrigerate the dough for at least 30 minutes or until ready to use.
For the chocolate fudge: in a saucepan, add the condensed milk, chocolate chips, butter, salt, vanilla extract, and espresso powder. Let this cook on low heat stirring constantly just until the chocolate and butter has completely melted and everything has combined.
At this point, you can preheat your oven to 350F or 180C. Prepare the pans by brushing with oil and dusting with flour. You can also use muffin liners. Take the cookie dough out from the fridge and take about a half tablespoon of the cookie dough and place each in the muffin cups. With a tip of a small rolling pin or a wooden spoon, press the dough gently to form a small hole in the middle where you can pour the chocolate fudge. Do not press it down too thin and don’t make the cups too thin all around as well. Just a small hole will do.
With your WARM chocolate fudge, pour it on each of the holes of the cookie cups. Then, with some remaining dough, cover the top or you can leave it uncovered.
Bake these for 40-45 minutes.
After baking, allow these to cool completely before removing them from the pans.
Serve with some drizzled melted chocolate on top.
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