Friday, January 25, 2013

Oatmeal Chocolate Chip Cookie Muffins

If you like chocolate chips, you'll love these muffins.  I couldn't believe how laden down with chocolate chips these muffins where when I opened on up.  Delicious!  And spiced just right to mimic a soft, chewy oatmeal cookie with chocolate chips sprinkled thoroughly inside.  The outside is firm and slightly crunchy while the inside is soft and a little bit gooey thanks to all that chocolate.  A super yummy start to the day.  I took some to work and they were quickly gobbled down, so if that's any indication, you need to make these.

I needed muffins.  Not sure why, but something came over me and I just had to make some, pronto.  So over to Pinterest (what a surprise) to see what I had in the queue and once I saw these babies from Jessica at How Sweet It Is. You might remember the Peanut Butter Banana Chocolate Chip Cookies I made from Jessica's recipe last fall.  True to form, this was an easy recipe--two bowls, a whisk and a spatula means it's perfect and from the time I took the ingredients out until the muffins were cool enough to nibble was a little over half an hour.  Not too shabby.  That'd make these perfect for breakfast almost any day of the week.  I was lucky to get some whole wheat pastry flour from our CSA a few weeks ago. This stuff came from Four Star Farms in Western Massachusetts.  I like the fine feel and think it paired well with the oats for a nutty taste.  I also melted my butter rather than just leave it soft since I couldn't figure how I would whisk it smooth (sometimes butter and I don't play well together in the mixing process)--I didn't want to end up with something too clumpy.   Finally, I thought about sprinkling these with cinnamon sugar, but ended up using these caramel cinnamon sprinkles I picked up at a Tastefully Simple party.  Just a bit of crunch and a little extra flavor, but you could certainly sprinkle whatever you like on top, or leave them plain.  Bakes to a beautiful golden brown, these cookies in muffin form will totally make you happy.

Oatmeal Chocolate Chip Cookie Muffins


1 cup rolled oats
1 cup milk, divided
1 egg
1/3 cup brown sugar
1/4 cup butter, melted and cooled
1 1/2 teaspoons vanilla extract
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup chocolate chips

In a medium bowl, combine oats and 1/2 cup milk.  Let soak for 5-10 minutes.

While oats soak, whisk egg and brown sugar in a large bowl until smooth and caramel colored.  Gradually add butter, constantly whisking to temper, then whisk in vanilla.

Add pastry flour, baking soda, cinnamon and salt and stir to combine.  Add in oat mixture and stir in the rest of the milk, then fold in chocolate chips.

Divide batter evenly among a greased muffin pan (Note: I used an ice cream scoop to divide the batter). 

Bake at 350 degrees F for 18 minutes or until tops are golden and a tester inserted in center comes out clean.

Let cool in pan for 10 minutes before removing to wire rack to cool completely or serve warm.

Makes 12 muffins.

Happy Baking,
The Cookie Princess

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