Fudgy Oatmeal Cups

2 eggs
1 cup butter, softened
2 cups packed brown sugar
2 1/2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 tsp salt
1 tsp baking soda
3 Tbsp butter
3 cups quick cooking oats
1/2 tsp salt
1 cup mini semi-sweet chocolate chips
2 cups semisweet chocolate chips
2 Tbsp vanilla extract, divided


Preheat oven to 350 degrees (temperature should be set at 320 degrees if using darker pans). Lightly grease a 2-24 count mini muffin pans.

In a large bowl, beat together brown sugar and 1 cup butter until fluffy. Mix in 1 tablespoon vanilla and eggs. In another bowl, combine flour, oats, 1 teaspoon salt and baking soda; stir into butter mixture. Stir in 1 cup of mini chocolate chips. Set aside.

In a medium saucepan, heat sweetened condensed milk, 3 tablespoons butter, chocolate chips, 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 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 can be tricky, just wait until them cool down and use a knife to ease up the edges. The BEST part about baking them in the muffin tins is the cooling time is SO fast compared to baking this recipe in a 9X13 pan which can take hours to cool completely!