Is there anyone who can resist the irresistible allure of cookies that have just been baked? Their warm, comforting aroma wafts through the air, and that delightful taste lingers on your taste buds long after the last crumb disappears. But what if we told you there's a way to take your cookie experience to a whole new level? Meet the irresistible and utterly charming Oatmeal Cookie Shot!
Imagine biting into a soft, chewy oatmeal cookie cup filled with a creamy, velvety filling of your choice—be it milk, coffee, or even a delectable liqueur. These miniature wonders not only satisfy your sweet tooth but also bring a playful twist to the classic cookie experience. Whether you're hosting a gathering, surprising your loved ones, or simply indulging in a moment of pure joy, Oatmeal Cookie Shots are the ultimate treat that will leave everyone craving more!
In this blog post, we will share a step-by-step guide to crafting these fun delights right in your own kitchen. We'll guide you through every step of this culinary masterpiece, from hand-picking the finest ingredients to achieving the perfect harmony of sweetness and texture.
Oatmeal Cookie Shot Recipe
For the cookie cups
For the chocolate rim
1. Before you begin, make sure to preheat your oven to 350°F (175°C). Prepare a mini muffin tin by greasing it with coconut oil or using non-stick liners.
2. In a mixing bowl, thoroughly combine the rolled oats, flour, cinnamon, and salt. Ensure all the ingredients are well mixed together.
3. In a separate bowl, whisk the maple syrup, melted coconut oil, and vanilla extract together until they are fully combined.
4. Pour the wet ingredients into the dry ingredients and stir until a sticky dough forms. Allow the dough to rest for a few minutes, enabling the oats to absorb the moisture.
5. Press a small handful of dough into each cavity of the mini muffin tin, shaping it into a cup-like form, ensuring the sides and bottom are well covered. Repeat until all the dough is used.
6. Bake the cookie cups in a preheated oven for about 12-15 minutes or until they turn golden brown around the edges.
7. As the cookie cups cool, you can prepare the chocolate rim. In a bowl that is microwave-safe, combine the dairy-free dark chocolate chips and coconut oil. Microwave the mixture in 30-second intervals, stirring each time, until it is smooth and completely melted.
8. Once the cookie cups are completely cooled, dip the rims of each cup into the melted chocolate, coating the edges. Place them on a baking sheet lined with parchment paper and refrigerate for about 10 minutes or until the chocolate sets.
9. Now comes the fun part! Fill each cookie cup with your favorite dairy-free treats, such as almond milk, coconut milk, vegan coffee creamer, or even a splash of your preferred liqueur. Get creative with the fillings and top with additional toppings like shredded coconut, crushed nuts, or a sprinkle of cinnamon.
10. Serve your vegan oatmeal cookie shots with the chocolate rim facing outward, and enjoy this delightful vegan twist on a classic treat!
Tips & Notes
Use a food processor for smoother texture: For a smoother texture in the cookie cups, you can pulse the rolled oats in a food processor for a few seconds before incorporating them into the dough. This step is optional and can help create a more uniform texture.
Press the dough firmly: When shaping the cookie cups in the muffin tin, press the dough firmly against the sides and bottom to ensure the cups hold their shape while baking. This will help create sturdy cups that can hold the fillings without crumbling.
Melt the chocolate carefully: When melting the dairy-free dark chocolate chips and coconut oil for the chocolate rim, be cautious not to overheat them. Stir the mixture frequently while melting, either in the microwave or using a double boiler, to prevent burning or overheating the chocolate.
Dip cookie cup rims quickly: Dip the rims of the cooled cookie cups into the melted chocolate quickly and at a slight angle, allowing excess chocolate to drip off. Work efficiently to ensure an even and smooth chocolate rim.
Serve chilled: For the best taste and texture, refrigerate the filled cookie cups for a short while before serving. Chilling them will help the fillings set and enhance the overall experience.
% Daily Value*
Total Fat 9.1g
Saturated Fat 6.7g
Total Carbohydrate 30.5g
Dietary Fiber 1.4g
Total Sugars 13.3g
Vitamin D 0mcg
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
What is Oat Cookie Shot?
A cookie shot refers to a delectable dessert concept where a cookie is shaped into the form of a small cup or shot glass, allowing it to hold a variety of fillings or beverages. Instead of a traditional flat cookie, the dough is molded into a cup-like shape, typically using a specialized mold or shaping it by hand.
The concept gained popularity with the creation of the "Cookie Shot Glass" by the famous bakery Dominique Ansel in New York City. Ansel's Cookie Shot became an instant sensation, featuring a chocolate chip cookie molded into a cup shape and coated with chocolate on the inside to prevent it from becoming soggy when filled with milk.
Cookie Shots can be made from various cookie dough recipes, including chocolate chip, sugar cookie, or even oatmeal cookie dough. The dough is formed into cups, baked until golden and firm, and then cooled before being filled with a wide range of fillings or beverages.
Common fillings for Cookie Shots include milk (either regular or flavored), hot chocolate, milkshakes, coffee, and even alcoholic options like Baileys, Irish cream, or Kahlua for an adult twist. The cookie cup adds a delightful texture and flavor contrast to the filling, making it a unique and enjoyable dessert experience.
What Ingredients Will You Need To Make These Oatmeal Cookie Shots?
Rolled oats provide the base and texture for the cookie cups. They add a chewy and hearty element to the oatmeal cookie recipe. If rolled oats are unavailable, you can substitute them with quick oats or even gluten-free oats if you prefer a gluten-free version.
The primary dry ingredient in the cookie cups is all-purpose flour, which imparts structure and texture to the final product. It helps bind the ingredients together. You can use a gluten-free all-purpose flour blend if you prefer a gluten-free option.
Maple syrup provides sweetness and acts as a natural sweetener in this oatmeal cookie shot recipe. In addition, it plays a role in moistening the oatmeal cookie shots. In the event that maple syrup is unavailable, you can substitute it with alternative liquid sweeteners such as agave syrup, brown rice syrup, or date syrup.
Coconut oil contributes moisture and aids in the binding of the ingredients. Additionally, it imparts a delicate tropical flavor to the final product. If you don't have coconut oil, you can replace it with other neutral-tasting avocado oils, such as canola or grapeseed.
Vanilla extract enhances the overall flavor of the oatmeal cookie shot, giving them a warm and comforting taste. In case vanilla extract is not available, you can use alternatives such as vanilla bean paste or vanilla powder as a substitute. You can also omit it if necessary, but the flavor will be slightly less pronounced.
Ground cinnamon adds a delightful warmth and depth of flavor to the cookie cups, complementing the oatmeal perfectly. If you're not a fan of cinnamon, you can omit it or replace it with other spices like nutmeg or pumpkin spice for a different twist.
Salt helps balance the sweetness and enhances the flavors in the cookie cups. It's a crucial ingredient that shouldn't be skipped. You can use a pinch of sea salt or kosher salt if you prefer a lower sodium option.