Instant Oatmeal Cookies
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.
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line two sheet pans with silicone baking mats or parchment paper.
- 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 the prepared 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.
Nutrition
Calories: 110kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 82mgPotassium: 23mgFiber: 0.2gSugar: 7gVitamin A: 205IUCalcium: 11mgIron: 0.4mg
Tried this recipe?Let us know how it was!