Oatmeal Chocolate Chip 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 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.

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.

CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS

Steps:

• Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
• In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
• Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!

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.

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 COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.

OATMEAL BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 325F and line muffin cups with paper liners.
• Stir together oats and milk in a small bowl and set aside.
• In a large bowl, combine flour, baking powder, baking soda, salt and chocolate chips.
• In a large bowl, cream together shortening and sugar. Blend in bananas, eggs, vanilla and oat mixture.
• Stir the wet ingredients into the dry ingredients and scoop batter into muffin cups.
• Bake for 30-35 minutes or until tester comes out clean.