Instant Oatmeal Packet Cookies

• •3 piece Sweetened instant oatmeal packets (About 1.5 oz / 43g per packet; Maple & Brown Sugar or Cinnamon & Spice work wonderfully)
• •0.5 cup All-purpose flour (Spoon and leveled)
• •0.3 cup Unsalted butter (Softened to room temperature (approx. 5 1/3 tbsp))
• •1 piece Egg (Large, room temperature)
• •0.5 tsp Baking soda
• •0.5 tsp Vanilla extract
• •0.3 tsp Salt (Omit if using salted butter)
• •0.3 cup Semi-sweet chocolate chips or raisins (Optional mix-in)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

2. 2

   In a medium mixing bowl, beat the softened butter with a hand mixer or wooden spoon until smooth and creamy. Beat in the egg and vanilla extract until well combined.

3. 3

   Add the flour, baking soda, and salt to the bowl. Stir just until the flour is incorporated and forms a soft dough.

4. 4

   Empty the 3 instant oatmeal packets directly into the dough. Stir thoroughly so the oats and pre-mixed sugars evenly blend into the batter. Fold in chocolate chips or raisins if desired.

5. 5

   Drop 8 equal mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Gently press down on each mound with your fingers to slightly flatten, as instant oats do not spread as much as rolled oats.

6. 6

   Bake for 10 to 12 minutes, or until the edges are golden brown and set while the centers remain slightly soft.

7. 7

   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Chef's Tips

• 💡No extra sugar is needed because each instant packet usually contains around 10–12 grams of sugar.
• 💡If your packets are heavily spiced (like Apple Cinnamon), the built-in flavor will carry through the entire cookie, so feel free to skip the vanilla extract if you do not have it on hand.
• 💡Do not overbake—taking them out when the centers still look soft ensures a chewy rather than dry texture.