Chewy Instant Oatmeal Pack Cookies Recipes

CHEWY INSTANT OATMEAL "PACK" COOKIES

Chewy Instant Oatmeal

Trying to figure out what to do with all of those instant oatmeal individual packs? Now you can convert them into a yummy soft and chewy oatmeal cookie!

Provided by TwinGodesses

Categories Drop Cookies

Time 30m

Yield 24-36 cookies, 12-16 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter (softened)
1/2 cup shortening
1 1/2 cups packed light brown sugar
2 large eggs
1/2 cup buttermilk (or sub 1/2 cup milk, 1/2 tablespoon white vinegar)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
6 -7 packages of flavored instant oatmeal (I used 4 apple cinnamon and 3 maple brown sugar...Any kind will work!)
1 teaspoon pure vanilla extract
1/2 cup nuts, raisins, cranberries (optional)

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.

CHEWY OATMEAL COOKIES

Chewy Oatmeal Cookies image

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup each raisins and chopped pecans
1 cup semisweet chocolate chips

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

INSTANT OATMEAL PACKET COOKIES

Instant Oatmeal Packet Cookies image

Everyone seems to have a box of instant oatmeal packets hiding in their pantry or kitchen, sadly forgotten. While they make a quick breakfast, a lot of people get tired of the same old flavors of everyday oatmeal. Rather than throwing away money and letting oatmeal packets become trashcan bound, I try to re-purpose them. Instant oatmeal packets aren't just for breakfast, they also make wonderful, chewy oatmeal cookies unlike any other. This recipe is great because you can mix and match different combinations of oatmeal packet flavors together to create a different cookie every time. My favorites are the Maple & Brown Sugar mixed with Apples and Cinnamon, or Strawberries and Cream with Blueberries and Cream.

Provided by Lucky91Libra

Categories Dessert

Time 13m

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter, Softened
1/4 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla flavoring
1 teaspoon honey (optional)
1 tablespoon milk
1 egg
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup all-purpose flour
1/2 cup raisins (optional) or 1/2 cup nuts (optional)

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.

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