Ingredients
Scale
Oatmeal Cookie Cups
- One 17.5 ounce pouch Betty Crocker oatmeal cookie mix + ingredients to make it
Peach filling
- One can peach pie filling
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
Oatmeal Cookie Cups
- Mix cookie dough according to package directions.
- Use a small cookie scoop or spoon to put about 1/2 tablespoon of dough in the wells of a mini cupcake/muffin pan.
- Bake at 325* for 10 minutes or until almost baked through.
Peach filling
- Use kitchen shears to cut the peaches in the peach pie filling into small pieces.
- Stir together peach pie filling, vanilla extract and cinnamon.
To finish the cookie cups:
- With the back of a tablespoon or a tart press, press down the center of the partially baked cookie cups. Spoon in about a teaspoon of the peach filling and return to the oven for about 7-8 minutes of additional baking. time The cookies soften when they are stored, so bake them more than you normally would – you want them crisp but keep an eye on them so they don’t burn.
- Allow cookie cups to cool before removing from the pan. Store in an airtight container, you know … if there are leftovers to store! Best eaten within a day or two.