Oatmeal Chocolate Chip Cookie Cups

• 3/4 cup unsalted butter
• 3/4 cup light brown sugar lightly packed, 165 grams
• 1/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 large egg 50 grams
• 1 egg yolk 19 grams
• 3/4 cup all purpose flour
• 3/4 cup oats
• 1/2 cup whole wheat flour
• 1/4 cup cornstarch
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 12 ounces semisweet chocolate chips

1. Place the butter and sugars in a KitchenAid(R) Stand Mixer fitted with a flat beater attachment. Cream together on medium-high speed, until fluffy and very pale in color (about 5 minutes).
2. Add the vanilla and eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
3. Stir in the flours, oats, cornstarch, baking soda, and salt until just combined. Fold in the chocolate chips.
4. Drop dough by the tablespoon onto parchment-lined KitchenAid(R) Professional-Grade Nonstick Sheet Pan. Freeze for 2 hours. Transfer the cookie dough balls into zip-top bags and reserve for later use.
5. Bake the cookies on convection at 350 degrees F for 10 minutes, in a lightly greased KitchenAid(R) Professional-Grade Nonstick Mini Muffin Pan. Allow to cool, in the pan, for at least 5 minutes before serving.

unsalted butter, light brown sugar lightly packed, granulated sugar, vanilla, egg, egg yolk, flour, oats, whole wheat flour, cornstarch, baking soda, kosher salt, chocolate chips

Taken from www.yummly.com/recipe/Oatmeal-Chocolate-Chip-Cookie-Cups-2098993 (may not work)