Oatmeal Chocolate Chip Cookie Muffins

• 1 cup Rolled Oats
• 1 cup Milk (any Kind Should Work), Divided Use
• 1 whole Egg
• 1/3 cups Brown Sugar
• 1-1/2 teaspoon Vanilla Extract
• 1-1/2 teaspoon Vanilla Extract
• 1/4 cups Butter, At Room Temperature
• 1/4 cups Butter, At Room Temperature
• 1 cup Whole Wheat Pastry Flour (or All-purpose)
• 1 cup Whole Wheat Pastry Flour (or All-purpose)
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/4 teaspoons Salt
• 1/2 Tablespoons Cinnamon
• 1/2 Tablespoons Cinnamon
• 1/2 cups Chocolate Chips
• 1/2 cups Chocolate Chips
• Optional Garnish: Raw Turbinado Sugar
• Optional Garnish: Raw Turbinado Sugar

1. Preheat oven to 350F.
2. Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.
3. In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible - there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips.
4. Line a muffin tin with paper liners and pour about 1/4 cup batter into each cup. Sprinkle the tops with raw turbinado sugar. Bake for 15-18 minutes, or until cooked through. Serve with butter!

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Taken from tastykitchen.com/recipes/breads/oatmeal-chocolate-chip-cookie-muffins/ (may not work)