Oatmeal-Chocolate Chip Cookie Muffins

Imagine if a warm oatmeal-chocolate chip cookie and a moist cupcake had a baby. That's exactly what these amazing muffins taste like. Cookie/cake love child. And they deliver the very flavors listed under "comfort" in the dictionary: oats, cinnamon, brown sugar, and chocolate. All in a fluffy muffin. And I have the MOST AMAZING secret for making those oats creamy before baking.

You need to make these to see for yourself. The muffins taste exactly like oatmeal cookies, but they have the light and airy texture of a fresh-baked muffin. Wondering why I didn't do oatmeal-raisin? I actually prefer chocolate chips in my oatmeal cookies! That said, if you prefer raisins, swap them in for the chocolate! Or use both! Can't go wrong there...

So here's my secret for creamy oats in the batter. I'm sure you've seen a gazillion recipes for cookies and muffins that incorporate uncooked oats (out of the box/container) into the batter. That's the way we've all done it, right? I have TONS of recipes using oats that way - and they're crazy good. BUT, this time, I wanted something more "creamy". I wanted the batter to be more reminiscent of cookie batter. Something you would PAY FOR at a cookie shop.

SO, I tried something different. I LOVE the taste/texture of oats, but I wanted them to be more incorporated. As if they melted into the batter. So... I folded the oats into hot milk. Actually, hot milk AND butter. OH MY GOD! That was the trick! The oats are creamy, buttery and smooth. And they add that "cookie" quality to the muffin batter. I'll never go back... THIS is the way to make the BEST muffins ever.

Note: The first step in this recipe is an important one - soaking the oats in warm milk. This simple process gives the oats a "head start" on softening, so they melt into the batter. It takes just a few minutes and it works for both quick-cooking and old-fashioned oats. Trust me.

Oatmeal-Chocolate Chip Cookie Muffins

Cooking spray
1 cup milk (I used 2%)
6 tablespoons unsalted butter
1 cup quick-cooking or old-fashioned rolled oats
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Greek yogurt of choice (regular or nonfat)
2/3 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Coat a 12-cup muffin pan with cooking spray or line with paper liners.
Combine the milk and butter in medium saucepan and set the pan over medium heat. Heat just until the butter is melted. Remove the pan from the heat, stir in the oats and set aside for 5 minutes for quick-cooking oats and 8 minutes for old-fashioned oats.
Meanwhile, in a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
In a separate bowl, whisk together the yogurt, brown sugar, egg, and vanilla. Add the yogurt mixture to the flour mixture and mix until just blended. Fold in the oat mixture until just blended. Fold in the chocolate chips.
Spoon the batter into the prepared pan, filling each cup about 2/3 full.
Bake for 17 to 19 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the muffins in the pan, on a wire rack.
Store leftovers in an airtight container (they'll last a few days on the counter, one week in the fridge and 3 months in the freezer).
Makes 12 muffins