Instructions

120 min, 60 min prep, 6 servings, vegetarian

1. In a small bowl, stir together cookie cup dry ingredients except oats. Set aside.

2. In a large bowl, with an electric mixer, cream together the butter and sugars until well combined. Add eggs, one at a time, beating until combined. Add the vanilla and beat for 20 seconds, just until combined.

3. With the mixer on low, combine mixed cookie cup dry ingredients with the wet ingredients. Stir in the oats.

4. Grease a muffin pan with cooking spray, and fill each tin with about 3 Tablespoons of cookie dough.

5. Refrigerate the dough for an hour, until it’s easier to work with. Using the top of a spice bottle with its cap on, press the cookie cups down in the center so the sides rise to form a cup. It’s not important for the cups to be perfect, because you’ll do this again after they bake.

6. Preheat the oven to 350° F.

7. Combine filling ingredients except cornstarch in a saucepan, over medium heat. Bring the mixture to a boil, then add the cornstarch, stirring to completely dissolve it in the water. Cook the apples, over low heat, until they are soft, about 7 minutes, and the sauce is thick. The final filling should resemble an apple pie filling. Allow the filling to cool.

8. Bake the cookie cups for about 15 minutes, until they are golden brown and almost set. Using the spice bottle’s cap again, press down in the center of the cookies to form a cup. Let the cups rest for about 4 5 minutes, and then carefully use a large spoon to scoop the cups from the muffin pan. Do not wait to release the cups until they are cool, as the cups will crumble. Let the cups fully cool on a cooling rack or plate.

9. Using an electric mixer, beat whipped cream ingredients together until whipped. 10. Fill each cup with apple filling, and a dollop of whipped cream.