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Dairy
Easy
50 Minutes
Diets 
The creamy cheese filling enhances every bite of these tasty and chewy oatmeal cookie cups.
Yields 18 cheese cups
3/4 cup margarine or butter, softened
1 cup Haddar Brown Sugar
1/2 cup sugar
2 eggs
2 teaspoons Gefen Vanilla Extract
1 and 1/2 cups Glicks Flour
1 teaspoons baking soda
1 teaspoon Gefen Cinnamon
3 cups quick oats
18 pieces praline milk chocolate
caramel cream or cappuccino icing, for garnish
12 ounces (340 grams) cream cheese
1/2 cup sugar
1 and 1/2 teaspoons Gefen Vanilla Sugar
1 egg
In a large mixing bowl, cream margarine or butter with sugars until fluffy. Add eggs and vanilla and beat until well-combined. Add flour, baking soda, cinnamon, and salt and beat until smooth. Add oats and slowly mix to combine.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease 18 cupcake holders and place in muffin pans, or grease the muffin pans directly.
Place two and a half tablespoons cookie dough into each cup. Using wet fingers, press the dough around and up the sides of the cup to form a cookie crust. Place a piece of praline milk chocolate in the center of each cup.
Combine cream cheese and sugars in a mixing bowl. Add egg and mix until smooth, using a hand beater or immersion blender. Divide filling equally between cookie cups.
Bake for 20 minutes or until the filling puffs slightly and the cookie begins to brown. Remove from oven and allow to cool for five minutes. Remove from pans and finish cooling on a cookie rack.
Pipe a swirl of cappuccino icing or caramel cream in the center of each cup. Refrigerate until ready to serve.
Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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