Prep 15 mins
Cook 15 mins
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!
- 118.29 ml butter (softened)
- 118.29 ml shortening
- 354.88 ml packed light brown sugar
- 2 large eggs
- 118.29 ml buttermilk (or sub 1/2 cup milk, 1/2 tablespoon white vinegar)
- 414.03 ml all-purpose flour
- 4.92 ml baking soda
- 2.46 ml salt
- 4.92 ml baking powder
- 6-7 package of flavored instant oatmeal (I used 4 apple cinnamon and 3 maple brown sugar...Any kind will work!)
- 4.92 ml pure vanilla extract
- 118.29 ml nuts, raisins, cranberries (optional)
- 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.
Did this exactly as stated because I was thrilled to be able to use up some oatmeal packets I had hanging around. However, the cookies turned out flatter than pancakes! The taste was good, but I had to literally put them in the freezer on the pan and then peel them off the parchment paper. My husband ate them rolled up like crepes! Don't know what happened, and I'm sorry to give a low star review, but this really did not work for me.
I increased the amount of baking powder and soda hoping that it would prevent the cookies from turning out flatter than pancakes like the other reviewer's did, worked out perfectly.
I'm not a fan of oatmeal cookies but these are good.