Instant oatmeal is a convenient hot breakfast, but you can do more with packets of instant oats than make a bowl of oatmeal. Making cookies with instant oatmeal isn't any harder than using regular oats. Plus, the flavoured packs of instant oatmeal can make more interesting and tasty cookies.
- Skill level:
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Things you need
- Parchment paper
- Baking tray
- Cooking spray
- 1 cup all-purpose flour
- ¼ tsp. baking powder
- ½ tsp. baking soda
- 6 packs of instant oatmeal
- ½ cup butter
- Small saucepan
- 1 egg
- ½ cup white granulated sugar
- ½ cup brown sugar
- ½ tsp. vanilla extract
- 1 tbsp milk
- ½ cup raisins
- ½ cup dried cranberries
Preheat the oven at 176 degrees C.
Lay a piece of parchment paper on the baking tray and spray it with cooking spray. Set aside for later use.
Combine the all-purpose flour, baking soda, baking powder and the instant oatmeal in a bowl. The instant oatmeal can be any flavour you want or a mixture of flavours. You also can use unflavored instant oatmeal.
Melt the butter in a small saucepan over medium-high heat.
Pour the melted butter into a bowl and crack an egg in to it. Whisk the melted butter and egg together.
Add the white granulated sugar, brown sugar, vanilla extract and milk to the melted butter, and mix with a spoon.
Add the raisins and cranberries to the mixture. You also can add chopped nuts, such as walnuts, pecans or almonds.
Add the flour-oatmeal mixture to the sugar mixture gradually. Add more oats or flour to the cookie dough if necessary to thicken it up.
Drop spoonfuls of cookie dough 2 inches apart on the prepared baking tray or roll the cookie dough into balls. Flatten the dough balls with a fork or a cup until they are ½ inch thick.
Bake the instant oatmeal cookies for about 10 minutes or until they are light golden brown. Remove them from the pan and let them cool for about five minutes before eating.
Tips and warnings
- You can add dried fruit to the cookie dough.