Instant Oatmeal Cookie Food

INSTANT OATMEAL COOKIES

Steps:

• In a mixing bowl add butter and both sugars and beat until creamy. Add milk and egg and continue mixing until smooth.
• In a separate bowl add the remaining dry ingredients and stir with a whisk to blend ingredients well. Stir dry ingredients into the mixing bowl with butter/sugar mixture and stir until well blended. Fold in raisins and walnuts.
• Line cookie sheet with parchment paper and drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake at 350° for about 8-10 minutes or until the cookies are light brown and crispy around the edges.
• Remove from oven and allow to cool on cookie sheet for 2 minutes then move to wire cooling rack.

INSTANT OATMEAL PACKET COOKIES

Steps:

• Use 6 Packets Of Instant Oatmeal (can use all one flavor, or different combinations) For some reason not letting me put this with the ingredient list sorry
• Preheat oven to 350°. Beat softened butter with the white sugar and brown butter until smooth and creamy, then beat in the milk and egg until smooth. Meanwhile, stir the dry ingredients together in a separate bowl. Gently mix in the dry ingredients into the wet ingredients until evenly blended. Mix in the nuts or raisins (if using).
• Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets, flattening the tops of the cookie dough until they're about 1/4 inch thick.
• Bake for about 8-10 minutes, or until the cookies are light brown and crispy on the edges. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.
• Makes about 15-18 cookies.

INSTANT CHOCOLATE OATMEAL COOKIES

Steps:

• In large bowl combine oats, vanilla and salt. Stir in pecans.
• In a medium saucepan, combine sugar, evaporated milk, butter and cocoa. Bring to a boil. Remove from heat, stir in oats mixture.
• Drop mixture by teaspoonfuls onto waxed paper. Let cool.

INSTANT OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix together butter, white sugar, brown sugar, applesauce, egg, vanilla, coconut extract, and almond extract in a large bowl until smooth in texture. Add cake flour, baking soda, and salt; mix until blended. Stir in raisins, instant oatmeal, and dried cranberries. Mix in whole wheat flour, 1/2 cup at a time, until blended. Drop tablespoon-sized scoops of dough onto a nonstick cookie sheet and flatten dough with a spoon.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Place on a wire rack to cool.

INSTANT OATMEAL - 4 WAYS

Steps:

• First, decide which flavor you are going to make. Then, mix together the dry ingredients in a microwave-safe single serving container such as a jar or zip-top sillicone bags (like we used). If you'd like to prep multiple servings, now is the time to do that!
• Then, add 2/3 cup of liquid (water, or any kind of milk will work) to each serving, stirring dry and wet ingredients together.
• Microwave on high for 90 seconds. Alternatively, you can stir in boiling water and skip the microwave.
• Remove from microwave and stir. Serve, and enjoy.

LIGHT INSTANT OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375°F.
• If using good quality instant oatmeal, you may want to use the oatmeal packets in their entirety. If the flavor of the non-oat part of the oatmeal isn't to your liking, then empty each packet and pick out the dried fruit. Then, run the oatmeal through a sieve to separate the oats from the flavoring.
• In a large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with a wooden spoon.
• Stir in oats, flour and raisins.
• If using oatmeal packets in their entirety instead of just the oats, allow the mixture to rest for 10 minutes to allow the dried fruit and other ingredients to fully rehydrate.
• On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.

CHEWY INSTANT OATMEAL "PACK" COOKIES

Steps:

• Preheat oven at 350 degrees.
• Grease a cookie sheet or use parchment paper.
• Using a electric mixer, cream together butter, shortening, and brown sugar until fluffy.
• Add eggs and continue mixing until mixture becomes creamy and light in color.
• Add buttermilk and mix well. (mixture with look a bit separated).
• Sift together flour, baking soda, salt and baking powder then stir into creamed mixture.
• Fold in oatmeal packs and vanilla extract. Mix well.
• Add nuts, raisins, or cranberries (optional).
• Spoon onto cookie sheet and bake for about 12-15 minuets or until golden brown around the edges.
• Let cool before serving.

INSTANT COOKIES

Steps:

• Mix all ingredients in a bowl.
• Drop by teaspoonful on ungreased cookie sheet.
• Flatten slightly with fingers or fork.
• Bake 7 to 8 minutes at 375° F.
• May use nuts or colored sugar before baking.

INSTANT OATMEAL COOKIE

Steps:

• Combine ingredients and spread onto a greased cookie sheet or pizza pan. Bake at 350 for 8 - 10 minutes.