Brown Sugar Oatmeal Cookie Cups
Prep time
Cook time
Total time
These bite-sized oatmeal cookie cups are a fun twist on everything that is good about classic oatmeal cookie sandwiches. Made with brown sugar these treats are super tender and have a rich, caramel flavor.
Recipe type: Dessert
Yield: 35 mini cookie cups
For the Oatmeal Cookie Cups:
  • ½ cup (1 stick) Butter, softened
  • 1 cup packed Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 large Egg
  • ¾ cup All-Purpose Flour
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • 1¼ cups Oats ("old-fashioned" or "rolled")
For the Cream Cheese Frosting:
  • 8 oz. Cream Cheese, softened
  • ½ cup Powdered Sugar
  • 1 Tbsp Milk
  • ½ tsp Vanilla Extract
Optional Toppings:
  • ¼ cup Caramel Sauce (I just use store-bought)
  • ¼ cup Oats ("old-fashioned" or "rolled")
  1. Preheat oven to 350 F. Spray a mini muffin tin with nonstick cooking spray.
  2. Beat together butter and brown sugar until light and fluffy. Beat in vanilla and egg until well combined.
  3. In another bowl, stir together flour, salt and baking soda. Add dry ingredients in 2 batches, mixing just until combined. Add oats and mix jus until oats are evenly incorporated.
  4. Working with a heaping tablespoon of dough at a time, roll into balls and place in the holes of the muffin tin.
  5. Bake until the edges of the cookie cups are firm and just beginning to brown (the centers should still look soft), 10 to 12 minutes. Let cookie cups cool completely in the muffin tin before removing. Trust me on this - they are very tender and may crumble if you remove them before they are cool. (Note: the centers of the cookie cups will sink as they cool. This provides the perfect spot for creamy frosting!)
  6. When cookie cups are cool, make frosting by beating together cream cheese, powdered sugar, milk and vanilla extract until smooth. Add milk a bit more at a time, if needed to bring the mixture together, but you want it to be quite thick. Spoon frosting into a piping bag or Ziploc bag. Clip the end off and pipe frosting into each of the cookie cups.
  7. If you'd like, top the cookie cups with caramel sauce and a sprinkling of oats just before serving.
  8. Store the cookie cups in a sealed container at room temperature for up to 3 days. Fill and top just before serving.
Recipe by Inquiring Chef at