Apple Cranberry Cookie Cups

Sweet and tart apple cranberry filling in a soft and chewy oatmeal cookie crust.  And they are easy as pie to make!

Ingredients:

1 cup butter, softened

1 1/4 cups brown sugar, divided

3/4 cup white sugar, divided

2 eggs

1 tsp vanilla

1 1/4 cups flour

1 3/4 cups oats

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

2 tbsps butter

4 apples, peeled and finely chopped

1/2 cup fresh or frozen cranberries

1 1/2 tsps cornstarch

1/2 tsp cinnamon

In a large bowl blend the butter together with 1 cup of brown sugar and 1/2 cup white sugar. Add the eggs and vanilla. In another bowl combine the flour, oats, baking powder, 1/2 tsp cinnamon and salt and add to the large bowl. Combine well.

Using a medium scoop place batter in greased muffin tins.

Using a wet hand gently flatten the ball of batter.

Bake at 350°F for 18-20 minutes. Immediately, while they are still warm, make indentations in the center using the bottom of a buttered shot glass. Cool 10-15 minutes then run a thin knife around each cookie cup and remove from the pan to cool completely.

Meanwhile (or if you like the day before like I did) prepare the filling. Melt 2 tbsps butter in a skillet. Add the apples and cranberries and cook until the apples are tender. Add the remaining 1/4 cup brown sugar and 1/4 cup white sugar, cornstarch and cinnamon and stir well. Cook until thickened and spoon into cooled cookie cups.

 

You can add about 2 heaping tsps of filling per cup.

Makes 15