- 8 tablespoons (1 stick) unsalted butter
- 1 /4 cup tightly packed light brown sugar
- 1 1/2 cups quick-cooking oats
- 1/2 cup orange slice candy, cut into quarters or halves
Melt butter over medium heat in medium saucepot. Add brown sugar and cook, stirring frequently, until mixture is bubbling, about 3 minutes. Add oatmeal and cook until fully softened, about 2 minutes. Remove from heat and allow to cool slightly.
Line 12-well muffin tin with cupcake liners. Divide mixture evenly into 12 portions, about 1 1/2 tablespoons for each liner. Press mixture firmly into bottom of cupcake liners with back of spoon. Press two candy slices into center of each cookie and flatten with the back of a spoon.
Place muffin tins in refrigerator and chill until cookies are set, about 3 hours. Remove from refrigerator and allow to come to room temperature before serving. Store cookies in covered container at room temperature for up to 3 days.