Chocolate Chip Oatmeal Cookie Muffins Food

CHOCOLATE CHIP COOKIE OATMEAL MUFFIN RECIPE

Steps:

• Preheat the oven to 425°F.Prepare a muffin pan by spraying with nonstick spray.
• In a large bowl, whisk the egg, vanilla and melted butter, then add the oats and milk. Set aside to let the oats soak for a few minutes.
• In a medium bowl, combine the flour, baking soda, brown sugar, salt and cinnamon. Mix well.
• Stir the wet ingredients into the dry ingredients, then fold in the chocolate chips towards the end. Mix just until combined, but don't over mix the batter.
• Distribute the batter evenly into the prepared muffin pan.
• Sprinkle raw sugar on to of each muffin cup.
• Bake at 425°F for 5 minutes, then lower the temperature to 350°F. Bake for an addition 15 minutes or until a toothpick inserted into the center of the muffin comes out completely clean.
• Cool in the pan for 5 minutes, then transfer to a wire rack to completely cool.

CHOCOLATE CHIP OATMEAL COOKIE MUFFINS

Steps:

• Combine the oats and almond milk in a large mixing bowl and allow them to sit until the oats become soft, about 15-20 minutes.
• Preheat your oven to 350°F (176°C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
• In a medium-size mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• Add the almond butter, flax egg, sugar, and vanilla to the bowl with the soaking oats, and mix until all of the ingredients are fully combined.
• Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the chocolate chips, saving a few to sprinkle on the tops of the muffins.
• Divide the batter evenly among the 12 muffin cups, filling each one 3/4 of the way full. Sprinkle the tops with additional chocolate chips.
• Bake for 20-22 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
• Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
• Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

MOLASSES OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Mix all the dry ingredients together except the chocolate chips.
• Add the wet ingredients and mix just until blended.
• Now add the chocolate chips and mix.
• Fill muffin tins sprayed with non-stick spray (or use muffin liners) 2/3 of the way full.
• Bake at 400°F for about 20 minutes or until slightly brown and a toothpick inserted into a muffin comes out clean.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400° and line six 1/2-cup muffin cup tins.
• In bowl whisk flour, sugar, baking powder and salt.
• In separate bowl whisk egg, butter and milk; stir egg mixture into flour mixture just until combined.
• Stir in oats, walnuts and the chocolate chips.
• Divide batter among muffin tins. Bake in the middle of oven 15-20 minutes or until tester come out clean.
• Transfer muffins to a rack. Let them cool slightly. They are best when eaten warm.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Combine oats & milk. Let stand for 15 minute while preparing rest of ingredients.
• Stir together egg, oil, 1/2 Cup sugar, chocolate chips and 1/2 Cup pecans.
• In a seperate bowl, combine flour, baking powder and salt.
• After 15 minute is up, add oat mixture to egg mixture. Then add flour mixture just until moistened.
• Fill muffin cups 2/3 full.
• Sprinkle muffin tops with rest of brown sugar and pecans.
• Bake at 400 for 20-25 min or until tests done.

CHOCOLATE CHIP COOKIE MUFFINS

Steps:

• Preheat oven to 400°F.
• In a medium bowl combine flour, baking powder, and salt. In a large bowl cream together white and brown sugar, butter, and vanilla extract. Add the egg and mix well. Add to dry ingredients all at once and stir until dry ingredients are moistened (batter will be slightly lumpy). Stir in 1½ cup of chocolate chips.
• Fill cups 2/3 full. Top muffins with remaining chocolate chips.
• Bake for 18 minutes or until toothpick inserted into the center comes out clean. Cool 1 minute before removing from pan.

CHOCOLATE CHIP OATMEAL MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25 minutes.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
• Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.