An impressive-looking cookie can be made by stacking two cookie doughs. Additionally, you won’t need to choose between your two favorites! You simply need two cookies that bake in roughly the same amount of time. With slight adjustments (less water and more flour to bulk up the base recipe, for example) and a little water to adhere them, I used a half batch of two Allrecipes recipes—Big Soft Ginger Cookies and Chef John’s Peanut Butter Cookies.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 egg, beaten
- ½ cup milk
- ¼ cup light olive oil
- ½ cup sugar
- ½ pint chopped fresh strawberries
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.
- Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 220 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Simple, delicious, excellent flavour. I used 1/4 brown and white sugar. 1 teas of cinnamon too.
These muffins were just the right amount of sweet, cinnamon-ie and moist. The texture from the rolled oats I used added a lot. I took the suggestions of a few other reviews and used Greek yogurt and a splash of vanilla in place of the olive oil. I baked for only 15 minutes and I’d say they turned out near perfect. I accidentally put a whole pint of strawberries in, rather than half, but I believe it’s better that way! Make sure to chop the strawberries pretty finely to prevent wet spots in the muffins and you’ll love this recipe.
Incredibly versatile recipe! Made these using 1/2 cup maple syrup in place of the sugar, blended the oats for a couple seconds to make them a bit smaller, increased the spices and came away with 12 perfect, delicious muffins. NOTE: I did reduce the oven temp for baking to 375F as I used a dark metal pan. I preheated to 425F then reduced to 375F when I set the pan in. Baked 18 minutes. Perfect.
Will make some adjustments to taste. Made with sugar substitute, came out great. Perhaps a little more cinnamon and strawberry juices.
Great recipe! Easy to make and my family really enjoyed them!
Very easy…very good. I ready the reviews and here’s what I changed: I replaced the sugar with Monk Fruit Sugar, added about 1/4 teaspoon cinnamon, about 1 cup of chopped walnuts. Batter just barely filled 12 tins. I whipped it up last minute for a pot luck breakfast and it was really well received. I would make again. No one could tell the difference in the sugar. And they weren’t overly sweet, which we like!
These were very good! Light enough to enjoy for breakfast yet filling enough as well. I may have added too many strawberries as they turned out a tad moist. But overall the combination is very tasty and a new flavor profile I haven’t seen used before.
These muffins are fabulous. I don’t generally like cooked strawberries because they often come out mushy. However, I took the advice of another reviewer and diced the strawberries. I then placed them on paper towels to absorb more moisture. Muffins came out great. Other changes I made were to use some soon expiring berry yogurt in place of the oil and a heaping 1/2 tsp. of cinnamon. The flavors were well balanced, but if you love a prominent cinnamon flavor you may want more. Warning: watch your muffins because at 20 minutes mine were slightly overdone, but my mistake for not monitoring them more closely.
Very pleasantly surprised at how good these turned out. Trying to use up some oats, milk and some strawberries I found this recipe. Used light brown sugar, and added a half teaspoon of vanilla. I do wish recipes would give more precise or “after chopping” measurements. My strawberries were not in a pint container, so I estimated and ended up with about 3/4 cup of finely chopped (not terrific) strawberries. Could probably have used more. I will definitely make these again.
I didn’t read the reviews before making this, and for once I’m okay with that! I made these exactly as the recipe dictated as an afternoon snack with the help of my 2 year old for him and his brother. These are great for kids- not sweet at all! It’s now just after dinner and there are only a few left. My partner wanted more sweetness, but for a “healthier” treat, these were great.
We doubled the cinnamon and used quick oats because that’s what we had on hand. I also added a little extra sugar and they turned out so good! We will definitely make these again.
Made it with mixed berries! They were great!
We used self rising flour and only 1/2 teaspoon of baking powder instead of 2. It was overall good but could of used more strawberries and a bit less cooking time or lower oven.
They are pretty good, apples in them would be good too (unless you add strawberry yogurt as an extra as per other reviewers). For the strawberry version I added 1 tsp of cinnamon, but all the other ingredients as in the recipe. I added 1/4 strawberry yogurt extra because some reviews complained these are too dry. I also cooked at 375*F for 20 minutes and they were nice and moist. 425*F is pretty hot for a muffin. Good luck!
I think I will use more cinnamon next time. But I really like these muffins!
I followed the recipe exactly except added chopped pecans. We liked the strawberry/cinnamon muffins but didn’t feel they are extra special
I used blueberries instead of strawberries & used 1/4 C of brown sugar & 1/4 C reg sugar very yummy
Good muffins, I think next time I’m going to add a splash of Vanilla
Definitely will make these again. Very moist and tasty.
This recipe is perfect and one of our favourites. The sprinkle of cinnamon and the slight pepper taste of the olive oil make for an amazing muffin. I highly recommend everyone try with the olive oil before swapping it out. I’ve tried several oatmeal strawberry muffins off the internet (most of which called for olive oil) and this one is hands down my fav.
Muffins were delicious! Used whipped butter instead of the oil, 2 Tbsp.. Will definitely make again!