These instant oatmeal cookies are everything you love about oatmeal cookies! They're soft, chewy, and perfectly spiced. An ingenious way to use up leftover instant oatmeal packets.
Why You'll Love it:
I hate wasting food, but my kids are picky! I bought two boxes of instant oatmeal packets and it turns out only one of my three kiddos likes oatmeal. And he doesn't prefer it.
After watching the boxes collect dust in the pantry, I decided it was time to get creative! These cookies with instant oatmeal packets are delicious! And spoiler: all my kids loved them!
- Easy - Takes only 20 minutes to make! It's a one-bowl recipe with minimal prep.
- Freezer-friendly - Pop them in a freezer bag and freeze for later. A perfect treat for kid's lunches!
- Delicious - Soft, chewy, spiced. These babies are good!
- Unsalted butter - For a rich, tender cookie! I always use unsalted butter, then add my own salt. This way the cookie isn't too salty!
- Brown sugar - I only used ½ cup because the oatmeal packets are presweetened.
- Egg - For structure! Always use a large egg when baking unless a recipe specifies otherwise.
- Instant oatmeal packets - You need three instant oatmeal packets! I used Quaker's maple and brown sugar. You can use any flavor you want! If you use another brand, make sure to use 129 grams total or roughly 1 ⅓ cups.
- All-purpose flour - So they don't spread too much.
- Baking soda - Don't forget baking soda! It creates rise for the perfect texture.
- Kosher salt - If you only have table salt, reduce by half.
How to Make Instant Oatmeal Cookies:
Oatmeal cookies are very simple! Here's what you need to do:
- Cream butter and brown sugar. This incorporates air into the mixture for a chewy cookie!
- Add the egg. It will look curdled at this point. Don't worry! It comes together at the end.
- Add the dry ingredients. Beat until an oatmeal cookie dough forms. You CAN overbeat cookies so don't go crazy.
- Scoop the cookies onto two parchment lined sheet pans. Give them space to spread!
- Bake at 350 degrees Fahrenheit for 10 to 11 minutes. The entire cookie shouldn't look browned, just the edges. Cookies set up as they cool!
- Let the cookies cool for at least 10 minutes before you transfer them. Hot cookies fall apart!
- Use a portion scoop! I love my cookie scoops. All my cookies come out uniform and beautiful. I recommend buying a small and large one. They make scooping cookies a breeze!
- Don't overmix the cookie dough. Most people don't realize that you CAN overmix cookie dough, just like cake batter. Overmixed cookies spread too much and get too dense.
- Let the cookies cool. If you try to transfer hot cookies to a cooling rack, they will fall apart. I know they smell amazing, but give them 10 minutes to set up first!
- Pick your favorite flavor! I used maple and brown sugar because that's what I had left. Cinnamon and spice or apples and cinnamon work great too!
Substitutions & Add-ins:
- Dairy-free - Swap the butter with vegan buttery sticks! You can find multiple options at a well-stocked grocery store.
- Mix-ins - Add ¾ cup of chocolate chips, dried cranberries, white chocolate chips, M&M's, or chopped pecans.
- Gluten-free - Swap the all-purpose flour with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour in the blue bag. Use gluten-free instant oatmeal packets.
Let the cookies cool completely before you store them! Warm cookies create condensation when packaged, which causes them to go bad faster.
- Store cookies in a ziplock bag or airtight container on the counter for up to 3 days. After that, the cookies begin to dry out and get stale.
- For a longer shelf life, freeze the cookies in a ziplock bag or freezer-safe container for up to 3 months.
How to freeze cookie dough:
I love to freeze cookie dough! Fresh baked cookies are only 10 minutes away.
- Just scoop the cookie dough balls onto a parchment lined plate or pan.
- Pop the plate or pan in the freezer for at least an hour.
- Transfer the frozen cookie dough to a ziplock bag and label with the date.
- Since the cookie dough balls are pre-frozen, they won't smoosh in the bag!
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Instant Oatmeal Cookies
- Sheet pans
- Stand mixer or hand mixer
- ½ cup unsalted butter room temperature
- ½ cup brown sugar
- 1 large egg
- ¾ cup all-purpose flour
- 3 Quaker instant oatmeal packets, any flavor I used maple and brown sugar (about 1 ⅓ cups or 129 grams)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl or the bowl of a stand mixer, beat the butter and brown sugar until light and fluffy - about 3 minutes.
- Add the egg and beat until incorporated. It's okay if the butter looks curdled at this point.
- Add the instant oatmeal packets, all-purpose flour, baking soda, and kosher salt to the butter mixture. Beat until a cookie dough forms.
- Use a small cookie scoop to scoop 8 cookies onto a parchment lined sheet pan. Give them space to spread. Repeat with the remaining cookie dough.
- Place the sheet pans in the preheated oven and bake for 10 to 11 minutes, or until the edges are golden brown and the middles look slightly underbaked.
- Remove the cookies from the oven and let them cool for at least 10 minutes before you try to transfer them to a plate or cooling rack.