Last baby shower recipe! This was the surprise hit. I wasn’t sure how yogurt and oatmeal cookie cups would be together, but it turned out to be one of the best dishes!
Oatmeal Cookie Cups with Vanilla Yogurt
adapted from kevinandamanda
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 cup old fashioned oats
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 quart vanilla yogurt
Fresh fruit for topping
Preheat oven to 350 degrees F. Spray two regular sized muffin tins with cooking spray.
Cream butter and sugars in a stand or electric mixer until light and fluffy, about 3 minutes. Add eggs and vanilla and mix until combined.
Add flour, oats, cinnamon, baking soda and salt. Mix until incorporated. Scoop 1 heaping tablespoons of dough into the muffin tins. Press the dough in the bottom and up the sides of the muffin cups. Bake for 20 minutes, or until the edges are brown. Remove from oven and press the back of a teaspoon in the middle of each cookie cup to make an indent. Run a thin knife around the edge of each cookie cup to remove to a rack to cool. Once cool, fill the cookie cups with vanilla yogurt and top with desired fruit. Serve immediately.