Chocolate Oatmeal Ice Cream Cups with Crushed Pecans

Serves: 12

Ingredients:

1 cup old-fashioned rolled oats
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ cup unsalted butter, melted and cooled
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips
12 scoops of Humboldt Super Premium Chocolate ice cream
Crushed pecans, for garnish

Directions:

Preheat your oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray.

In a medium mixing bowl, combine oats, all-purpose flour, baking powder, kosher salt, and cinnamon.

In a separate mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, and whisk until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until combined. Be careful to not overmix the batter. Fold in the chocolate chips.

Spoon the oatmeal batter into each muffin cup filling about three-quarters full.

Bake for about 15 to 20 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven.

Spray the bottom of a shot glass with non-stick cooking spray. Press the shot glass down into the center of each cookie while still warm to create the cups. Let the cups cool in the pan before removing them to a wire rack.

Once the oatmeal cups are cooled, scoop a generous amount of chocolate ice cream into each cup. Sprinkle top with crushed pecans and serve!