Oatmeal Chocolate Chip Muffins

So 2012 hasn't started off the greatest. First of all, the Badgers lost in the Rose Bowl. I won't even get started on a rant about that. I've had at least 5 kitchen failures that I can think of and kind of gave up for a week after that. I tried to make bread a few times and some pretzel rolls, which were just a few that were among my kitchen disasters of the new year. Maybe it's just me or maybe it's working with yeast? I don't know. Then, I misplaced my camera charger... which means no way to take pictures with my fancy camera. To make matters worse, my house at school got robbed last week. So dealing with that has not been fun. I honestly can't even feel comfortable in this house yet because it feels so tainted. It's an awful feeling to come into your house and realize that someone that you don't know has been there and has gone through your things. On a more serious note, how am I supposed to watch How I Met Your Mother on Mondays when I don't have a TV?!? Kidding... kind of. Here's to hoping that 2012 decides to be a little bit nicer to me! Want to know something nice about 2012 though? These muffins. They taste just like the cookie, but you can definitely eat them for breakfast. You can eat these at room temperature, but I'd suggest having them warmed up!

Ingredients:
1 cup all-purpose flour
1 cup rolled oats
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/3 cup brown sugar
1 egg
1/4 cup butter, at room temperature
1 1/2 tsp vanilla extract
1 cup milk (I used 1%)
1 cup chocolate chips

Directions:
Preheat oven to 350F. Put oats in a bowl and add 1/2 cup milk. Let the oaks soak for 5-10 minutes. Meanwhile, in a large bowl, whisk together the egg and brown sugar. Add in butter and vanilla and whisk well. Try to get rid of as many clumps as possible. Add flour, oat mixture, baking soda, salt, and cinnamon. Mix well. Add the remaining milk and stir until combined. With a spoon, stir in the chocolate chips. Line a 12 cup muffin tin with liners or grease well. Spoon batter into muffin wells, about 1/4 cup in each. Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

Makes 12 muffins.

Source: Recipe from How Sweet It Is