A while ago, I bought a few boxes of plain instant oatmeal. When I say, “a few” I mean 4 boxes at bogo. They were on sale, and I thought I would go through them rather quickly. I was wrong. I can only eat oatmeal so much. Don’t get me wrong, I do like it, but even if I add brown sugar or cinnamon, I can’t eat it every morning – especially since I don’t eat breakfast on a regular basis. I know, breakfast is the most important meal of the day, but I choose sleeping in until 5:45am, then leave for work 15 minutes later, over waking up early to eat breakfast – most days. So I have a lot of instant oatmeal packets on my hands.
What else could I do with instant oatmeal? Light bulb… Instant oatmeal cookies! There had to be a recipe for instant oatmeal cookies, and so the search began. The internet is wonderful, isn’t it? I found a few recipes and narrowed it down to this one. Instead of raisins, I added chocolate chips. Chocolate makes everything better.
Oatmeal Chocolate Chip Cookies made with Instant Oatmeal
adapted from ehow.com recipe
– 1 cup All-Purpose Flour
– 1/4 teaspoon Baking Powder
– 1/2 teaspoon Baking Soda
– 6 packs of Instant Oatmeal
– 1/2 cup Butter
– 1 Egg
– 1/2 cup Granulated Sugar
– 1/2 cup Brown Sugar
– 1 teaspoon Vanilla Extract
– 1 tablespoon Milk
– 1 cup Chocolate Chips
1. Preheat oven to 350F
2. Spray cookie sheet with cooking spray, or use silicone non-stick baking mat.
3. Combine the Flour, Baking Soda, Baking Powder and Instant Oatmeal in a bowl. The oatmeal can be any flavor you want, or mixture of flavors. I used plain because I added chocolate chips.
4. Melt the Butter in a small saucepan over medium-high heat.
5. Pour the melted butter into a bowl and crack the Egg into it. Whisk the butter and egg together.
6. Add the Granulated Sugar, Brown Sugar, Vanilla Extract and Milk into the melted butter. Mix together.
7. Add the Chocolate Chips to the mixture.
8. Gradually add the Flour-Oatmeal mixture to the sugar mixture. Add more oats or flour to the cookie dough if necessary to thicken it up.
9. Drop spoonfuls of cookie dough 2 inches apart on the prepared cookie sheet. I used an ice cream scoop, so they were all the same size – my scoop is a bit large, so that is why they are giant cookies.
10. Bake the cookies for about 10 minutes, or until they are light golden brown. Let cool for a few minutes on the pan before removing to a cooling rack.
Until next time,
LOVE & CONFECTIONS!