Clare Cosis Oatmeal Cookie Muffins Food

OATMEAL "COOKIE" MUFFINS

Steps:

• Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray.
• Cream together the butter and the brown sugar. Add the egg and beat well.
• In a separate bowl, mix the dry ingredients together. Add to butter mixture. Mix in the applesauce, then the oats. Finally add the raisins and the pecans.
• Scoop batter into muffin tin, and bake for 25 minutes. Best served warm.

CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
• In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
• In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
• Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

OATMEAL MUFFINS

Steps:

• Combine the oats and milk in a large bowl and let stand 30 minutes.
• Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
• In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
• Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
• Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.

CLARE COSI'S OATMEAL COOKIE MUFFINS

Steps:

• Combine buttermilk and oats, cover and refrigerate overnight or at least 6 hours.
• Crack egg into a bowl and beat lightly with a fork. Add buttermilk/oat mixture, brown sugar, oil, cinnamon, vanilla, salt and raisins. Stir well to combine. Add flour, baking powder and baking soda and stir to create a lumpy dough.
• Preheat oven to 375. Line muffin cups with paper liners and lightly coat the papers and top of pan with cooking spray.
• Drop dough into cups, filling to the top. Bake 15 to 20 minutes, until top of muffin is firm to the touch and a toothpick comes out clean. Remove from pan and cool on a rack.

EASY OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats; let soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.