Instantoatmealpacketcookies Recipes

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.

Steps:

• Preheat oven to 350°F.
• Beat together margarine, brown sugar and egg.
• In a separate bowl, combine oatmeal, flour, baking soda, cinnamon and salt.
• Stir oat mixture into margarine mixture and mix until well combined.
• Stir in yogurt to make a thick batter.
• Drop by rounded teaspoonfuls onto greased cookie sheets.
• Bake for 10-12 minutes or until cookies are golden around edges.

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.

Steps:

• Put oatmeal into bag.
• Add a dash of salt if desired.
• To Use:.
• Empty packet into a microwave safe bowl.
• Stir in 1 cup water or milk.
• Microwave on HIGH 2 to 3 minutes; stir before serving.

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.

Steps:

• In a blender put 1 cup oats, blend, put in a bowl.
• Separately blend the nonfat milk.
• Set out 8 xip-lock bags. In each bag put 1/4 cup of the un-blended oats, then 2 tablespoons oats, then 1 tablespoons of the non-fat milk.
• After all ingredients are in the bag, zip shut and store in a cool, dry place until ready to use.
• To Serve: Empty 1 bag into a bowl and add 3/4 cup boiling water; stir well and let stand for 2 minutes. If thicker oatmeal is desired, use less boiling water.
• Apple Cinnamon: Add 1/4 teaspoon cinnamon, 2 tablespoons chopped dried apples to each packet.
• Cinnamon Spice: Add 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg to each packet.

Steps:

• Combine the powdered milk, confectioners' sugar, brown sugar, salt, cinnamon, pumpkin pie spice, nutmeg, and cardamom in a bowl. Stir to mix thoroughly, and store in an airtight container.