Introduction: Leftover Packets of Instant Oatmeal Cookies!!
Have a ton of packets of leftover instant oatmeal that you are worried about going bad? Need a quick breakfast that will keep you full till lunch? Try using the leftover packets in Oatmeal cookies. You can use any flavor oatmeal you like. Be courageous and use multiple different kinds of flavors! You could even try adding nuts or raisins to make them healthier. I use maple brown sugar oatmeal with a few chocolate chips ;) This isn't entirely my recipe, but I made some additions to make it my own. These cookies will fill you up fast so they are perfect to snack on and keep you full!
Step 1: Supplies!!
Spatula (to get the warm cookies from the pan)
Spatula - is that what those are called? They are plastic and used to mix ingredients
Fork - because the added flavors to the packets are all clumped together and you will have to break them down
Sealed container to keep the cookies in once they are done (if they don't disappear first!)
Your choice (or what I used Maple Brown Sugar) Instant Oatmeal Packets - 6 packets
1/2 cup (1 stick) Butter
1/4 Cup white granulated sugar
1/2 cup brown sugar
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup all purpose flour
2 Tablespoons milk
1 teaspoon vanilla
1/4 cup large chip semi-sweet chocolate chips
Step 2: Mix Ingredients and Bake
Okay I bake a lot... but I don't follow the strict rules that everyone says you need to follow. lol.
I start with the stick of butter, and melt it in the microwave for about 30 seconds. Then I added the white sugar, brown sugar baking powder and baking soda. Combine all completely. Slowly add the cup of flour mixing that completely. Then add the 6 packets of instant oatmeal. You will probably have to use the fork to get all the chunks of flavor from the oatmeal packets. I used maple brown sugar, which has brown sugar in it, so you have to crumple that up. Add the teaspoon vanilla and two tablespoons of milk. Once you think the mixture is cool enough (you don't want the hot melted butter to cook the egg or melt the chocolate!) add one egg and your chocolate chips (or if you want, raisins or nuts!). Mix completely.
Set you oven to 350 degrees. Use a pan spray and coat your cookie sheet. I used the tiny ice cream scoop to lay out my cookie dough. You have to pack it into the scoop tightly and then gently place them on the cookie sheet. I did about three cookies spread evenly across. This mixture gave me about 24 smaller sized cookies. Bake for about 10 to 12 minutes. I checked them at 10 minutes and they were soft to the touch across the top. They also looked too pale to be done yet. At 12 minutes you could see the brown sugar from the oatmeal started to make a golden crisp around the bottom of each cookie. They still seamed a little soft at the top, don't worry after they cool they will completely set. You want them chewy so they can't be too stiff. Use your best judgment. I took them out and let them cool on a plate. so far they have kept for two days in a sealed container sitting out on the counter. The ones I took out a bit earlier are still really chewy. The others are a little bit more stiff - still good though! I bet they will last a few more days.
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