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Oatmeal Sugar Cookie Cups w/Pumpkin Spice Kisses

Posted By Cristina for Teenie Cakes On In Cookies & Treats,Desserts,fall | Comments Disabled

Oatmeal Sugar Cookie Cups w/Pumpkin-Spice Kisses

Oatmeal Sugar Cookie Cups w/Pumpkin-Spice Kisses
Makes about 6 dozen
Ingredients
  • ½ cup butter
  • ½ cup shortening
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  •  
  • 1 large egg
  •  
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  •  
  • 1 ½ cups old-fashion oats
  •  
  • 2 tablespoons sugar, white or brown
  • ¼ teaspoon cinnamon
  •  
  • About 72 Hershey’s Pumpkin Spice Kisses (1 ½ packages), in freezer for at least 2-3 hours or overnight
Method
  1. You will need a mini-muffin pan, either 12 or 24 cup/well capacity.
  2. Preheat oven to 350° In a bowl of an electric or stand mixer beat the butter, shortening and sugars until light and fluffy. Add vanilla extract and then the egg.
  3. In another medium-sized bowl, combine the flours, baking soda, and cinnamon.
  4. Add the dry ingredients to the butter/sugar ingredients in three batches, mixing only until combined.
  5. Add the oats and finish mixing until incorporated.
  6. Meanwhile, in a small bowl or saucer, combine the 2 tablespoons of sugar with the cinnamon.
  7. Fill each mini-muffin cup with 2 teaspoons of cookie dough shaped into a ball. Dip one side of the dough ball into the sugar/cinnamon and place the ball into the mini-muffin cup with the sugar coating facing up.
  8. Bake for 10-12 minutes (watch your baking time).
  9. While the cookies are baking, unwrap the needed amount of Pumpkin Spice Kisses from their wrappers.
  10. Remove freshly baked cookies from oven and allow to cool for 2-3 minutes in the pan.
  11. Remove each cookie, placing on a flat surface and push a Pumpkin Spice Kiss into the middle of each cookie. Return finished cookie to a wire rack to cool completely.
  12. Store cookies in an airtight container. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • Use slightly softened butter. You don’t want it too soft. If just removing from the refrigerator, place in microwave for 10 seconds.
  • With a paper towel, wipe the insides of each mini-muffin well between sets.
  • I used a mini-muffin pan that had 12 wells. Your total baking time for all the cookies will be greatly reduced if you have a pan that has 24 cups/wells. You will just need to work quicker when removing them from the pan and placing the kisses in each cookie.
  • No need to grease or prep the mini-muffin pan. Let the cookies cool in the pan for about 2-3 minutes before gently nudging them to freedom by using a flat side spatula or butter knife to twist them ever so slightly so they release. THEN, lift the cookie cup out of the pan onto a flat surface where you will push a Pumpkin Spice kiss into the middle. There, the kiss will melt, become soft, and adhere to the cookie from the bottom of the kiss.
  • Once the Pumpkin Spice Kiss has been set in the warm cookie cup middle, it becomes soft and easy to bite into.