Sometimes a recipe doesn’t turn out the way you’d expect. I have this one for oatmeal cookies that’s always turned out much flatter than I’d like. Instead of putting them on a cookie sheet, I tried using a muffin sheet such that they might hold their shape a little better. Little did I know that they’d puff up and collapse, creating chocolate oatmeal cups. Fantastic.

Ingredients

• ½ cup margarine
• 1 cup dry sweetener
• 1½ tsp vanilla extract
• 1 “egg” (I’m using Ener-G)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup rolled oats
• ¼ cup cocoa
• ½ cup flour

Method

1. Like with all cookie recipes, mix the wet, sift together the dry, combine.
2. Bake in a muffin tray at 350°F for 10 minutes.
3. Let them cool down before putting them in the freezer for at least an hour.
4. Fill with anything: jam, ice cream, peanut butter, etc.