Oatmeal Chocolate Chip Cookie Muffins

On Friday, a few girls from my department at work had a conference day.  We spent all day in the computer lab at school writing IEPs for our students.  Whenever we have these writing days, we bring in snacks to munch on throughout the day.  Eating just helps the day go by faster!  For this particular writing day, I wanted to bring a baked good, but I didn't want to go out shopping for ingredients specifically for a recipe.  So, as I was flipping through my RSS feeds, I came across this one from How Sweet It Is.  Not only did the name of the recipe catch my eye right away, but I also had every single ingredient on hand already.  Success!

1 cup Whole Wheat Pastry Flour (I used All Purpose)
1 cup Rolled Oats
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
1/3 cup Brown Sugar
1 Egg
1/4 cup Butter, at room temperature
1 1/2 teaspoons Vanilla Extract
1 cup Milk
1 cup Chocolate Chips

Add oats to a bowl and add 1/2 cup of milk.  Let the oats soak for 5-10 minutes.  Meanwhile, in a large bowl, combine the egg and brown sugar, whisking until smooth and caramel in color.  Add in the vanilla and butter, whisking well.  Try to smooth the batter as much as possible, there may still be some small butter chunks.  Add the flour, oat mixture, baking soda, salt, and cinnamon and mix.  Add remaining milk and combine until smooth.  Fold in the chocolate chips.  Line a muffin tin with paper liners and pour about 1/4 cup of batter into each.  Sprinkle the tops with raw turbinado sugar (I skipped).  Bake at 350 degrees for 15-18 minutes, or until cooked through.  Makes 12 muffins.