We're gonna have a little fun this week.
You see, next week is my birthday.
Christmas time is quickly approaching.
Also, I have a lot of cookie recipes that I've made and need to share.
So, let us declare this week:
To start us off, a cookie-like breakfast recipe.
Technically they're muffins, but trust me...they're almost cookies. Like...eating cookies for breakfast prob. would be just as acceptable as these muffins, but since they're muffins they're breakfast food and you don't feel as guilty for eating them in the morning. Ya know?
Soft and fluffy, like a muffin.
Oatmeal, chocolate chips, and all the brown sugar goodness of a cookie.
There's really nothing not to like about these.
Oatmeal Chocolate Chip Cookie Muffins
From How Sweet It Is
Makes 12 muffins.
- 1 cup rolled oats
- 1 cup milk
- 1 egg
- 1/3 cup brown sugar
- 1 1/2 tsp. vanilla extract
- 1/4 cup butter, room temperature
- 1 cup all purpose or whole wheat pastry flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 cup chocolate chips
- Optional: coarse/turbinado sugar, to sprinkle.
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with liners.
- In a bowl or measuring cup, combine oats and 1/2 cup milk. Let soak 5-10 minutes.
- In a large bowl whisk egg and brown sugar until smooth and caramel colored.
- Whisk (or use an electric mixer to beat) vanilla and butter into the egg and sugar until smooth-there may be some small chunks of butter, though.
- Mix flour, oat mixture, baking soda, salt, and cinnamon into the large bowl.
- Stir in the rest of the milk until smooth.
- Fold chocolate chips into batter.
- Pour 1/4 cup batter into each lined muffin cup. Sprinkle tops with coarse sugar.
- Bake 15-18 minutes, until a toothpick inserted into the center of muffins comes out clean.
- Eat. Some say with butter. I ate them plain. But really...go nuts. Have fun! :)
Yes. This is a part of a balanced breakfast...
Ohhh just pretend it is!