“Raisin oatmeal cookies that look like chocolate chips are the main reason I have trust issues.”
I’m attempting to use up my stash of food in my food cupboard. I found a bag of steel cut oats that was enough to fill a small slow cooker when cooked. I’m not about to finish it anytime soon which would force me to ignore the food in my fridge that requires attention. I went on a search for recipes that used cooked oatmeal.
Bingo! Get the oven going at 360 degrees. Lightly grease a muffin tin that will hold 12 muffins.
1 cup flour – I used the gluten free flour mix
1/2 cup brown sugar
1 t baking powder
1 t baking soda
1/2 cup melted butter
2 eggs, lightly beaten
1 cup cooked oatmeal
1/2 cup chocolate chips, optional, but why wouldn’t you
1 t vanilla
In a mixer bowl combine the dry ingredients. That’s the first four. Let the mixer go on low to mix them together.
In a small saucepan, but not too small, melt the butter on low heat. When melted, add the eggs, oatmeal, chocolate chips, and vanilla. Note: I mixed all these other wet ingredients together in another bowl. Then I added them to the butter. Add this mixture to the dry ingredients in the slowly mixing mixer. Let this mix together for about 30 to 45 seconds. I did have to do a half minute of hand mixing after this to make sure everything was blended.
Scoop the mixture into the prepared muffin tin. Bake for about 18 to 20 minutes in the preheated oven.
Yes! I did split one of the muffins open for the picture and was then forced to eat it so it didn’t dry out. Super Yummy! This recipe will probably urge me to make sure I have leftover oatmeal on hand. These freeze well.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.