Remember when I had that outrageous muffin obsession?
I tried stepping back from muffin-making to spark my creativity and spare my waistline.
Instead, I dove headfirst into even more sinful and addictive baking. Creative? Yes. Helpful to the waistline? Not so much.
These muffins really do taste like oatmeal cookies—no exaggeration. You could add raisins if you like, but I prefer chocolate chips over any shriveled fruit in my baked goods.
If I think they taste like cookies, you probably will too. They’re a comforting, slightly healthier muffin that still feels like a treat.
Full disclosure: I’m not someone who eats many “green” or healthy things unless it’s candy or a themed drink. These muffins do include a little butter—only a quarter cup for a dozen muffins—and it’s worth it. Don’t substitute; the butter helps make them complete.
One requirement: serve them warm with a dab of butter on top. I practice portion control by tucking two muffins into my purse each day as snacks—but sometimes they get squashed. When that happened recently, I still ate them. They were still good.
Oatmeal Chocolate Chip Cookie Muffins
makes 12 muffins
- 1 cup whole wheat pastry flour (or all-purpose)
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup brown sugar
- 1 egg
- 1/4 cup butter, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup milk (any kind will do)
- 1 cup chocolate chips
Preheat the oven to 350°F (175°C).
Place the oats in a bowl and add 1/2 cup of the milk. Let the oats soak for 5–10 minutes while you prepare the other ingredients.
In a large bowl, whisk the egg and brown sugar until smooth and slightly caramel in color. Add the vanilla and butter, whisking until reasonably smooth—small butter bits are fine. Stir in the flour, oat mixture, baking soda, salt, and cinnamon. Add the remaining milk and mix until you have a smooth batter. Fold in the chocolate chips.
Line a muffin tin with paper liners and divide the batter, about 1/4 cup per muffin. Sprinkle the tops with raw turbinado sugar if desired. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Serve warm with a pat of butter.
I wouldn’t mind finding two smashed muffins in my purse again—especially if they still taste this good.