Ingredients
Cooking spray, for pan
1 c. (2 sticks) butter, softened
1 c. lightly packed brown sugar
1/2 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/4 c. all-purpose flour
1 3/4 c. quick-cooking oats
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
4 c. sliced strawberries
2 tbsp. granulated sugar
Juice of 1/2 lemon
Ice cream, for serving
Preparation
Step 1Preheat oven to 350°. Grease two 12-cup muffin tins with cooking spray. In a large mixing bowl using a hand mixer (or in the bowl of a stand mixer) beat butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir on low until just combined. Step 2Using a medium ice cream scoop, scoop dough into muffin tins, and lightly press down on dough. Bake until cookies are golden and set, 16 to 20 minutes. (Don’t worry if the cookie cup centers rise!)Step 3While the cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press the shot glass down into the center of each cookie to create cups. Let cool in pan for 10 minutes, then transfer to wire racks to cool completely. Step 4Meanwhile, make filling: In a small saucepan over medium heat, combine 3 cups sliced strawberries with sugar and lemon juice. Let cook until slightly syrupy, 5 minutes. Remove from heat and let cool, 10 minutes.Step 5
Fill cooled cookie cups with strawberry mixture. Serve with ice cream, if desired.
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