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Serving
4
recipes

Oatmeal Chocolate Chip Cookie Cups

KitchenAid Chef

Oatmeal Chocolate Chip Cookie Cups

Serving
4

Ingredients

12 ounces (340 grams) semisweet chocolate chips

3/4 teaspoon kosher salt

1 teaspoon baking soda

1/4 cup (30 grams) cornstarch

1/2 cup (75 grams) whole wheat flour

3/4 cup (150 grams) oats

3/4 cup (90 grams) all-purpose flour

1 egg yolk (19 grams)

1 large egg (50 grams)

1 1/2 teaspoons vanilla extract

1/4 cup (50 grams) granulated sugar

3/4 cup (lightly packed) (165 grams) light brown sugar

3/4 cup (172.5 grams) unsalted butter

Step by step

  1. Place the butter and sugars in a KitchenAid® Stand Mixer fitted with a flat beater attachment. Cream together on medium-high speed, until fluffy and very pale in color (about 5 minutes).

  2. Add the vanilla and eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.

  3. Stir in the flours, oats, cornstarch, baking soda, and salt until just combined. Fold in the chocolate chips.

  4. Drop dough by the tablespoon onto parchment-lined KitchenAid® Professional-Grade Nonstick Sheet Pan. Freeze for 2 hours. Transfer the cookie dough balls into zip-top bags and reserve for later use.

  5. Bake the cookies on convection at 350 degrees F for 10 minutes, in a lightly greased KitchenAid® Professional-Grade Nonstick Mini Muffin Pan. Allow to cool, in the pan, for at least 5 minutes before serving.