A few weeks ago I saw these wonderful looking apple pie cups on Facebook and knew right then that I had to have one. As I didn’t have fresh apples in the house and it was still so hot outside that the thought of going outside at 3 p.m. was not enticing. But I did have a can of apple pie filling and a Betty Crocker Oatmeal Cookie packet. So I marched to the kitchen and began to build this great little cup of deliciousness. Having to admit that I did not make the oatmeal cookies from scratch (like I saw on FB), nor using fresh apples, (like I saw on FB), this became a challenge to get a finished product that would certainly be something that I would not apologize for serving, since I was using shortcuts. I have made them twice since Friday. They are that good. A couple that we share baked goods quite frequently, was the first recipeants of these little gems. The wife never got to even taste them as her hubby ate them. So am taking her one today. They will be our dessert tonight at our kids house. Along with ice cream and caramel topping them off.

Im posting the quick & easy version as they are so good, I probably will just always make these instead of peeling apples (which I save that exercise for fresh apple cake, after all, I don’t want to get worn out before it actually turns to fall when apple cakes become the dessert of choice).

1 packet of Betty Crocker Oatmeal Cookie Mix
24 cupcake liners

Apple Pie Filling
1 can of your favorite apple pie filling.
Cut each apple slices in small pieces before placing the entire can of filling into a small saucepan. Add the follow to the apple pie filling:
3 tables unsalted butter
2 teas ground cinnamon
1/4 cup packed light brown sugar
Heat over low heat until sugar and butter are well melted and combined with apples.

Preheat oven to 350. Line cupcake pan with liners.
Mix oatmeal cookies according to directions (the directions on back are very simple, mix the cookie mix with 1 stick of unsalted softened butter, 1 eggs and 1 tables water. Stir until well combined.) on back of package. Using a medium cookie scoop (it would be about a tablespoon), fill each cupcake liner which has been placed in cupcake pan, with the raw cookie dough. Bake for about 15 minutes, or until “cookies” feel done to the touch. Remove from oven and punch down the center of each “cookie” with the bottom of a very small glass or jigger. Place about 1 teas of the chopped apple filling into the center of the “cookie”. Serve warm if desired with vanilla ice cream and caramel.