Yep, the name pretty much sums them up. They would be perfectly acceptable to eat for breakfast right? Since they're muffins and everything...
They take very little time to throw together, and are delicious fresh out of the oven with a glass of ice cold milk. Yum!
I hope you don't mind, but I added some extra chocolate chips...I didn't think so. Enjoy!
Oatmeal Chocolate Chip Cookie Muffins
Adapted from this recipe
Makes 12 muffins
1 cup all-purpose flour (or 5 oz Soft White wheat flour)
1 cup rolled oats (old-fashioned)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar (or honey sucanat)
1/4 cup (1/2 stick) butter, room temperature
1 1/2 teaspoons vanilla extract
1 cup milk
1 cup chocolate chips
Preheat oven to 350°.
Soak oats in 1/2 cup milk for 5-10 minutes while preparing the muffins.
Combine egg with brown sugar in a large bowl. Whisk until smooth. Add vanilla and butter. Whisk the batter well, and try to incorporate most of the butter (its fine if there are still some butter lumps). Stir in flour, oat mixture, baking soda, salt, and cinnamon. Add remaining milk and stir until smooth. Fold in the chocolate chips.
Line muffin tin with papers, and place about 1/4 cup of batter into each, until evenly distributed. Sprinkle tops with turbinado sugar or sucanat (optional). Bake until light golden, about 15-18 minutes. Serve warm with butter. Enjoy!