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Preheat oven to 350ºF. Prepare mugs with vegetable pan spray and place in 9 in. x 9 in. square pan.
In small bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer on medium until very smooth and creamy. Add egg white and vanilla; mix well. Add flour mixture to butter mixture; mix well. Stir in mini chips. Divide evenly between mugs.
In medium bowl, combine flour, oats, brown sugar, pecan chips, cinnamon and salt. Using two forks, cut in butter until butter is size of peas. Sprinkle over pie filling in mugs.
Bake 32-34 minutes or until edges are golden brown. Cool mugs in pan on cooling grid 20-25 minutes or until mugs are cool enough to touch. Top with ice cream and chocolate sauce, if desired. Serve warm.
Makes 4 cookies.