Do you remember when the term muffin top referred to a streusel-covered, blueberry-studded breakfast cake and not the unsightly back fat peeking up over your skinny jeans? Well when I describe these cookies as being similar to muffin tops, I mean the former—although if you eat too many they might give you a little bit of the latter—just throw on a long sweater. Its cold outside, no one will notice.
They are big, wide, cakelike cookies, with a soft interior and a hint of sweetness. I always find myself making these this time of year when pumpkin is on my brain—their orange hue embodies the season and they have the perfect amount of spice.
When I was making them yesterday one of my eggs had twins. Aren’t those two little yolks the cutest things you’ve ever seen? I spy a smiley face, please tell me you do too.
I’m not kidding when I say this batter is very wet. I’m convinced these cookies would make really good waffles, cupcakes, muffins, face cream. I was serious about the first three. I left the cinnamon chips out of this batch of cookies for my lactose-intolerant husbando. You can too ’cause if you leave out the chips these cookies are dairy-free! Take that lactose!