Instant oatmeal makes great breakfast because it is easy to prepare and full of nutrients that are essential to your body’s needs. Daily consumption of oatmeal is also recommended, as it is known to lower cholesterol level and is good for your heart.
Instant oatmeal is not only good for breakfast but also it is also ideal to use for cookies. Oatmeal cookies encourage kids to consume oatmeal and make good and filling snacks.
- To make cookies out of instant oatmeal, prepare the following supplies and ingredients: parchment paper, cookie sheet, cooking spray, large bowl for mixing, a cup of all-purpose flour, a quarter teaspoon of baking powder, half a teaspoon of baking soda, six packs of unflavored instant oatmeal, half a cup of butter, a small saucepan, a large egg, a wire whisk, half a cup of white sugar, half a cup of brown sugar, half a teaspoon of vanilla extract, a tablespoon of milk, half a cup of raisins, and half a cup of dried cranberries.
- All of these ingredients are available at your local grocery store or baking supplies shop.
- Before you do anything, turn your oven so that the temperature can rise to three hundred fifty degrees Fahrenheit. Do this early so that you will save waiting time.
- Spray some cooking spray on a parchment paper laid over the cookie sheet. Set this aside.
- Combine the following ingredients in a large mixing bowl: all-purpose flour, baking soda, baking powder and the packs of instant oatmeal. Check your instant oatmeal if you’ve purchased unflavored variant. There are a lot of flavored oatmeal such as banana, honey and chocolate. While these flavored variants are great for breakfast, they will tend to overpower your cookies. So shop smart.
- Next, soften the butter by heating it on a small saucepan. Softening butter requires so little time so make sure you watch the saucepan intently. Do not burn the butter.
- Once the butter is softened, pour into a separate bowl and break an egg to remove the shells. Beat the egg into the butter. You can use a fork or a wire whisk to beat them together.
- Add the sugars, vanilla extract and milk into the egg and butter mixture. Mix well.
- Pour the mixture into the oatmeal mixture. Pour in the raisins and cranberries and mix well. You will need to be patient as mixing the mixture can be challenging as the texture will be gooey. You can add chopped almonds, pecans or hazelnut into the mixture if you want to make nutty oatmeal cookies.
- Check your cookie dough for its thickness. Add more flour or oatmeal if you find the consistency too light.
- Use a spoon to scoop out mixture into the cooking sheet. Allot some space between the cookies to prevent the cookies from being stuck. If you want a more evenly shaped cookie, you can roll the dough into balls and use the back of your spoon to flatten them. The ideal thickness for the cookie is about half an inch thick.
- Bake for about ten minutes or until the cookies turn light to golden brown. Allow some cooling time before you serve or store your cookies in a jar.