Ingredients for the cookie layer:
1 cup butter, softened
2 cups packed brown sugar
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
3 cups quick cooking oats
1 cup mini semi-sweet chocolate chips
1 Tbsp vanilla extract
Ingredients for the Fudge:
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
3 Tbsp butter
1/2 tsp salt
1 Tbsp vanilla
Preheat oven to 350 degrees (temp should be set to 325 degrees if using darker pans). Lightly spray 2-24 count mini muffin pans with non-stick spray (this recipe makes at least 48 cookie cups but plan on a few more than that).
In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 1 tablespoon vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Stir in 1 cup of mini chocolate chips. Set aside.
In a medium saucepan, heat sweetened condensed milk, chocolate chips, 3 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in 1 tablespoon vanilla.
Using a small cookie scoop place cookie dough into muffin tins filling the cup 1/2 way to the top. Spread 1 tsp of the chocolate mixture evenly over the top of each cup, and dot each cup with the remaining oat mixture.
Bake for 10 minutes in preheated oven. Let cool completely, then remove from pans.
Removing them from the pans can be tricky, just wait for them to cool and use a knife to ease up the edges and then twist them out. You can use muffin liners if you want too, but I prefer to ease them out of the pans so people can see the wonderful marbled look of the cookie cups!