Yesterday morning was much like any other except that I was more groggy than usual. The kids were nipping at my heels, asking about breakfast the moment my feet hit the floor. My husband was rushing around trying to get out the door and my only saving grace was a warm robe and a cup of coffee.
Typically, I will finish my cup of coffee before attempting to communicate or do anything…..
Oh yeah, this picture says it all……
Anyways, the cupboards were sorta bare because I hadn’t made it out to the store, so creativity set in. When I say creativity, I use this word loosely because at three sips into my first cup of coffee, we are lucky the neurons are firing enough for me to form words, let alone walk. Reading and comprehension levels at this point were “iffy” at best.
I decided to make oatmeal muffins. The task seemed simple enough, I mean the recipe was right there on the oatmeal lid, so I just had one job: read & do.
I had most of the ingredients mixed together when I realized the result looked nothing like a muffin batter….nope, what I had was in fact cookie batter! Ugh. I took a sip of coffee, rubbed my eyes and re-read the title of the recipe; sure enough, it was oatmeal raisin cookies.
We can’t have cookies for breakfast! Well, technically we could, but I generally wouldn’t feel too awesome about giving my 2 & 4 year olds cookies for breakfast, lol! (They’d be thrilled!)
Are you ready for it? Oh yeah….
By then, I was 2/3 done with my coffee and the brain cells were just starting to fire properly. Like a ninja, I added about a cup of milk and 1/4 cup oil to the recipe, mixed it up and VOILA! Bob’s your uncle!
Oatmeal Raisin Cookies or Muffins
- 1 stick of butter
- 3/4 c brown sugar (packed)
- 1/2 c granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1-1/2 c flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2-1/2 c old fashioned oats
- 1 c raisins (I used dates because its what we had, but raisins would have been fabulous!)
- Bonus ingredients: 1 cup milk, 1/4 cup vegetable oil
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
To make muffins, do this: drink coffee and wonder why you have cookie dough and not muffin batter. Add 1 cup milk and 1/4 cup oil to mixture, blend well and fill muffin wraps to 2/3 full. Bake for 17 minutes or until golden brown on top and toothpick inserted in middle comes out clean. Cool in pan 3 minutes. Remove and cool on wire rack. Store in airtight container.
To continue making cookies: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.