Apple Crisp Cookie Cups
8 oz Brown Sugar (divided)
4 oz Granulated Sugar (divided)
2 sticks Unsalted Butter, softened
1 tsp Vanilla
10 oz All Purpose Flour
14 oz Rolled Oats
1 tsp Baking Powder
½ tsp Ground Cinnamon
½ tsp Salt
8 oz Lyons Spiced Apple Topping
3 oz Lyons Caramel DDS
Preheat oven to 350 degrees F. In a large mixing bowl, combine butter and sugars. Beat with hand mixer until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined. Spray 2 regular sized muffin tins with cooking spray. Using a medium ice cream scoop, scoop dough into muffin tins, press down with a spoon or use fingers to create cups. Bake for 15-20 minutes until the cookie cups are golden brown and set. The cookie cup centers will rise. While the cookies are still warm, spray the bottom of a small shot glass and press the shot glass down into the center of each cookie to create cups. Let the cups cool in the pan for 15 minutes before removing. Spoon warmed Lyons spiced apple filling into cups and drizzle with Lyons Designer Dessert caramel sauce.
Tip: Cookie cups can be made in advance but we recommend filling them immediately before serving.
Makes 10 - 12 servings