These iced oatmeal cookie shots taste just like an iced oatmeal cookie. They’re made with a crunchy oatmeal cookie base, coated with candy melts, and sprinkled with cinnamon. Fill with your favorite creamy drink.
Ingredients
- Butter
- Brown Sugar
- White Granulated Sugar
- Large Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Old Fashioned Quaker Oats (Rolled Oats)
- Baking Powder
- Cinnamon
- Salt
How to Make Iced Oatmeal Cookie Shots
- Preheat oven to 350℉. Spray nonstick cooking spray into each cookie shot pan tin and the inserts.
- In a large mixing bowl, beat together butter, brown sugar, and white sugar until light and fluffy. Add eggs and vanilla, and mix until combined.
- Add flour, oats, baking powder, cinnamon, and salt and stir.
- Scoop 2 heaping tablespoons of dough into your hand and form a ball. Place the ball in the bottom of one shot glass mold. Press the insert straight down into the mold evenly so that the insert does not push into the sides to create holes. Repeat this step with the remaining molds.
- Trim any overflowing cookie dough from the tops. If the dough does not reach the top, that is okay, it will rise a little as it bakes.
- Bake in the oven for 16-18 minutes until lightly golden brown. Allow to cool on a cooling rack for 5-10 minutes and then carefully twist the inserts out of the mold. Place the cookie shots on the cooling rack.
- If you are planning to add a liquid to the shots, I recommend melting almond bark or candy melts and brushing the insides of the shots with it to prevent them from getting soggy too fast and any leaks you might have from tiny holes in the cookie.
- To decorate, you can also dip the rims in almond bark/candy coating them in sprinkles, cookie crumbs, finely chopped peanuts, or chopped chocolate bars to give them a festive look.
Cookie Shot Fillings
Milk
The traditional choice! Use regular cow’s milk, oat milk, or soy milk.
Hot Chocolate
Perfect for cozy vibes, but you will want to be careful adding hot liquid to the cookie. The almond bark/candy melt coating might melt inside, causing your cookie to get soggy. Add whipped cream or marshmallows for extra flair.
Creamy Alcohol
Rumchata is a creamy cinnamon-flavored rum that is perfect for this. Another alcoholic option is cinnamon toast crunch shots.
Ice Cream
Fill the cookie shot with a scoop of your favorite flavor, then top with sprinkles or syrup. Vanilla is an obvious choice, but there’s also cinnamon, Häagen-Dazs’ Churro Dulce De Leche ice cream, or Ben & Jerry’s Oat Of This Swirled Brown Sugar Ice Cream.
Pudding
Use chocolate, vanilla, or Cinnabon even came out with their own pudding that would compliment the cinnamon flavor in the cookie shot.
Cheesecake Filling
Whip up a no-bake cheesecake mixture and pipe it in for a rich, decadent treat.
Yogurt
A lighter option with a refreshing tang.
Mousse
Chocolate, raspberry, or caramel mousse makes for a sophisticated filling.
Recommended Recipes
- Bakery-Style Peanut Butter Drop Cookies
- Chocolate Drop Cookies with Chocolate Frosting
- Christmas Sugar Cookie Shots
- Oatmeal Chocolate Chunk Cookies
- Sheet Pan Libby's Pumpkin Bars
- Thick Toll House Chocolate Chip Cookies
Iced Oatmeal Cookie Shots
Equipment
Ingredients
- 1 cup Butter room temperature
- 1 cup Brown Sugar
- ½ cup White Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 ¼ cups All-Purpose Flour
- 1 ¾ cups Old Fashioned Quaker Oats also called rolled oats
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
- White Almond Bark or Candy Melts
Instructions
- Preheat oven to 350℉. Spray nonstick cooking spray into each cookie shot pan tin and the inserts.
- In a large mixing bowl, beat together butter, brown sugar, and white sugar until light and fluffy. Add eggs and vanilla, and mix until combined.
- Add flour, oats, baking powder, cinnamon, and salt and stir.
- Scoop 2 heaping tablespoons of dough into your hand and form a ball. Place the ball in the bottom of one shot glass mold. Press the insert straight down into the mold evenly so that the insert does not push into the sides to create holes. Repeat this step with the remaining molds.
- Trim any overflowing cookie dough from the tops. If the dough does not reach the top, that is okay, it will rise a little as it bakes.
- Bake in the oven for 16-18 minutes until lightly golden brown. Allow to cool on a cooling rack for 5-10 minutes and then carefully twist the inserts out of the mold. Place the cookie shots on the cooling rack.
- If you are planning to add a liquid to the shots, I recommend melting almond bark or candy melts and brushing the insides of the shots with it to prevent them from getting soggy too fast and any leaks you might have from tiny holes in the cookie.
- To decorate, you can also dip the rims in almond bark/candy coating them in sprinkles, cookie crumbs, finely chopped peanuts, or chopped chocolate bars to give them a festive look.
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