We haven't met a little one who doesn't LOVE a delicious oatmeal cookie straight from the oven with a glass of milk! And making it is almost as much fun as eating it!! Here is a novel take on the winning combination, with a bit of a festive twist for the holidays.
Makes 12 cookie cups.
9oz x all-purpose flour, sifted
6oz x oats
2 x eggs
6.5oz x butter, softened and cooled
7.5oz x light brown sugar
2.5oz x confectioners sugar
1 tsp x vanilla extract
1 tsp x cinnamon
1 tsp x baking soda, sifted
1/2 tsp x salt
5 oz x milk or dark chocolate
Warm milk of your choice, to serve
Preheat oven to 350'F.
Grease your shot glass mold with melted butter or olive oil.
Using a stand mixer, beat the softened butter and sugars until light and creamy (2-3 min).
Add the sifted flour, baking soda and cinnamon and mix until combined.
Then add the eggs, oats and vanilla essence and continue to beat until mixed through.
Cover the bowl and refrigerate for 1 hour.
Remove half of the batter from the fridge. Depending on the mold you have, you may wish to roll out the batter between 2 sheets of baking paper and cut the dough into strips before placing into each mold. Or you can use your hand to press 2-3 tablespoons at time of the batter into each mold, evenly distributing it along the sides and bottom (about 1 inch thickness). Cut any dough that is protruding above the rim of the mold. Place the mold on a baking tray and bake for 25 minutes or until golden.
Once removed from the oven, if the cookie dough has puffed up use your fingers to flatten it back down. Keeping it as even as possible, as this is the base and needs to be even. Leave to cool (about an hour).
Melt the chocolate in the microwave or in a glass bowl over boiling water.
Carefully remove the cookie cups from the mold and then using your finger, generously coat the inside of the cookie cup with the melted chocolate. Making sure there are no holes or gaps. Return to the refrigerator and leave to set (30 minutes).
Heat up some milk, fill the cups and serve!