Oatmeal scotchie cookie cups with butterscotch ganache

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 3 cup Quick or old-fashioned oats

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 2 tbsp Butter, unsalted
  • 2/3 cup Heavy cream

• Desserts

  • 2 cup Butterscotch chips

Found on simplykierste.com

Description

Ingredients

• ¼ c. all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 c. (2 sticks) butter, softened
• ¾ c.granulated sugar
• ¾ c. packed brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3 c. quick or old-fashioned oats
• 2 c. butterscotch chips
• 2 T. unsalted butter
• ⅔ c. heavy cream

Directions

• Preheat the oven to 375° F. Stir together the flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl. Gradually beat in flour mixture. Stir in oats.
• Spray a mini muffin tin with cooking spray, then press the dough into all the bottoms and sides.
• Bake 6 to 8 minutes, or until theyre lightly browned. When they come out of the oven, use a spoon to press the sides and bottoms of the cookies down--theyll puff up a little during baking. Let cool completely.
• While theyre cooling, add the butterscotch chips, 2 T. butter, and heavy cream to a microwaveable glass bowl. Microwave for 30 seconds, stir well, then in 10 second intervals until you can stir it completely smooth.
• Once the cookies are cool, use a table knife to go around the edges and loosen and remove them. Place a on a plate, then fill each one carefully with the butterscotch ganache. Let the ganache set before serving.