Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

The creamy cheese filling enhances every bite of these tasty and chewy oatmeal cookie cups.

YIELDS 18 CHEESE CUPS

• ¾ cup margarine or butter, softened
• 1 cup brown sugar
• ½ cup sugar
• 2 eggs
• 2 tsp vanilla extract
• 1½ cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• 3 cups quick oats
• 18 pieces praline milk chocolate (such as Rosemarie)
• caramel cream or cappuccino icing, for garnish

Filling

• 12 oz (340 g) cream cheese
• ½ cup sugar
• 1½ tsp 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°F (175°C). Grease 18 cupcake holders and place in muffin pans, or grease the muffin pans directly.

Place 2¹⁄₂ Tbsp 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.

To make the filling, 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 5 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.

(Originally featured in Family Table, Issue 896)