Maple Pear Oatmeal Cookie Cups: Celebrating in Style

Happy National Oatmeal Day! That’s right. Today is a day to celebrate the fact that oatmeal is SO much more than that bland gooey mess your mom used to serve you for breakfast every morning. Or, that packet of oddly dehydrated flakes and “fruit” pieces found in the breakfast aisle (which, admittedly, I still have a hankering for every once in a while). Nope, oatmeal is so much more. It can be savory, sweet, a breakfast, a dessert, you name it. AND, when made right, it can be nutritious, filling, and good for you!

That being said…today’s celebratory dessert is probably a bit more indulgent than healthy. Let’s call it a happy medium. To honor oatmeal and all it’s deliciousness, I put three of my favorite things together: Fall, pie, and cookies. Introducing, Maple Pear Oatmeal Cookie Cups: a perfectly sized treat featuring some of the best flavors of the season. Let’s get celebrating!

First up, we’re starting with my favorite oatmeal cookie base recipe. I used one similar to this for my Cherry Chocolate Oatmeal Cookies. You’ll begin by creaming your butter and sugars together. Once that’s smooth, the egg will go in. Lastly, throw that vanilla in there.


In a separate bowl, mix together the dry ingredients, which include oats, flour, salt, baking soda, baking powder, cinnamon, and cornstarch.


Now, go ahead and combine the dry ingredients into the butter mixture, a bit at a time. Once that is just combined, pour in the maple syrup. Mix until it is well distributed throughout.


Using a large, 3 tablespoon scoop, distribute the dough into the well-greased cavities of a regular cupcake pan. Use your fingers to press the dough up the sides of each well. Put this in the refrigerator to chill for at least an hour.


While you’re waiting for your cookies to chill out, let’s make the pear filling! This is really simple…all you need to do is combine three, peeled and chopped pears with butter, brown sugar, cinnamon and cornstarch to thicken it all up. Cook these pears on medium heat in a saucepan until they are very soft, about 10-11 minutes. Let the mix cool completely before using it later on. 


After that long, arduous, painful hour has ticked by, preheat your oven to 325 degrees. Because of the maple syrup in the cookie dough, these will be baked at a slightly lower temperature than most cookies, simply to avoid burning. They will bake for about 15 minutes, or until they are golden brown and mostly set. When they come out of the oven, you’ll find that they probably will have puffed up. Use your fingers or a rounded object to push in the centers of each cookie, to re-establish the dip you made earlier. Again, you’ll need to let these cool completely before moving on. 

Here’s the (kind of) stressful part…extracting the cups. You can do this a few ways, but I had the most success running a knife along the edges of the cups and then gently turning the pan over. 


Now, all that’s left is scooping your filling into each cup and drizzling the final product with a bit of maple syrup! Now THAT is how you celebrate National Oatmeal Day!

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Next week, we’ll be celebrating one of Fall’s greatest underdogs: the sweet potato.

Until then, stay tuned and stay hungry!


Maple Pear Oatmeal Cookie Cups
Yields 12
A perfect combination of Fall, pie and a cookie, all in one handheld treat!
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Oatmeal Cups
  1. ½ cup unsalted butter, room temperature
  2. ½ cup dark brown sugar
  3. ¼ cup granulated sugar
  4. 3 TBS maple syrup
  5. 1 egg, room temperature
  6. 2 teaspoons vanilla extract
  7. 2 cups old fashioned oats
  8. 1 cup all purpose flour
  9. ½ teaspoon cinnamon
  10. ¼ teaspoon baking soda
  11. ¼ teaspoon baking powder
  12. ½ teaspoon cornstarch
  13. ¼ teaspoon salt
Pear Filling
  1. 3 pears, peeled and chopped
  2. 2 TBS brown sugar
  3. 1 TBS butter
  4. ¼ tsp cinnamon
  5. 1 tsp cornstarch
  1. ¼ cup maple syrup
To Make Oatmeal Cups
  1. Cream butter, brown sugar, and white sugar on medium speed until smooth.
  2. Add egg, and mix until combined.
  3. Add vanilla, and mix until combined.
  4. In a separate bowl, combine the oats, flour, baking soda, baking powder, cornstarch and salt.
  5. On medium speed, slowly add dry ingredients to wet ingredients, ensuring they are well combined.
  6. Add in the maple syrup. Continue mixing until it is spread throughout.
  7. Spray a 12-cavity muffin tin with cooking oil. Using a 3-tablespoon scoop, portion cookie mix into the cavities. Use your fingers to push the dough up the sides to form a cup shape. Place in the refrigerator for at least 1 hour to chill.
  8. Remove the pan from the refrigerator, and bake cookies at 325 degrees for about 15 minutes, or until they are browned and mostly set. If the cookie has puffed up in the oven, use a small glass/object with a flat circular bottom to reform the cup shape.
  9. Allow the cookies to cool completely before removing them from the pan.
To Make Pear Filling
  1. In a small saucepan over medium heat, combine pears, sugar, butter, and cinnamon. Cook until soft, about 9-10 minutes.
  2. Cool this mixture completely before using.
To Assemble
  1. Use a spoon to scoop cooled pear mixture into each cup. Drizzle with maple syrup.
The Bread and Breakfast

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