Instan Cinnamon Oatmeal Cookies Recipe Recipe For Deviled

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REBECCA'S INSTANT CINNAMON OATMEAL



Rebecca's Instant Cinnamon Oatmeal image

An easy way to make individual instant oatmeal packets for a fast and hearty breakfast. The kids love to help! Add raisins, honey, or fruit as toppings if you like! My family of 7 will triple the recipe and put all the filled baggies into a gallon size resealable for storage. All the kids have to do in the morning is add water and any extra toppings and then microwave.

Provided by Gail Thacker

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 20m

Yield 17

Number Of Ingredients 6

4 cups old-fashioned oats
1 cup wheat germ
¾ cup packed brown sugar
½ cup nonfat dry milk powder
2 teaspoons ground cinnamon
resealable sandwich bags

Steps:

  • Blend oats in a blender until powdery; transfer to a large bowl. Add wheat germ, brown sugar, milk powder, and cinnamon; stir until evenly distributed. Spoon 5 tablespoons oat mixture into 17 individual sandwich bags.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 28 g, Cholesterol 0.7 mg, Fat 1.9 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 0.3 g, Sodium 23.6 mg, Sugar 11.4 g

OATMEAL CINNAMON COOKIES



Oatmeal Cinnamon Cookies image

My family loves these big old-fashioned cookies. They're crisp, yet still chewy in the center, and the cinnamon makes them a little different from typical oatmeal cookies.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups quick-cooking oats

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

Nutrition Facts : Calories 208 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 196mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

OATMEAL CINNAMON COOKIES



Oatmeal Cinnamon Cookies image

Best oatmeal cookies mom ever made.

Provided by Michellelauren

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 10

1 cup butter, softened
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups oats
1 cup cinnamon chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into creamed butter until incorporated. Mix flour, baking soda, salt, and cinnamon into creamed butter mixture until batter is just mixed; fold in oats and cinnamon chips. Drop batter, 1 to 2 tablespoons per cookie, onto a baking sheet.
  • Bake in the preheated oven until edges are lightly browned, 10 to 15 minutes.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 28.4 g, Cholesterol 36.3 mg, Fat 11.8 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 235.9 mg, Sugar 15.5 g

INSTANT OATMEAL COOKIES



Instant Oatmeal Cookies image

Provided by Stefani Tolson @ ThisMomCanCook.com

Categories     Cookies

Time 15m

Number Of Ingredients 13

1/2 cup butter (softened)
1/4 cup white granulated sugar
1/2 cup light brown sugar (packed)
1 tbsp milk
1 egg
1 tsp cinnamon
1 tsp vanilla
1/4 tsp baking powder
1/2 tsp baking soda
6 packs instant oatmeal
1 cup flour
1 cup raisins
1/2 cup walnuts (chopped)

Steps:

  • In a mixing bowl add butter and both sugars and beat until creamy. Add milk and egg and continue mixing until smooth.
  • In a separate bowl add the remaining dry ingredients and stir with a whisk to blend ingredients well. Stir dry ingredients into the mixing bowl with butter/sugar mixture and stir until well blended. Fold in raisins and walnuts.
  • Line cookie sheet with parchment paper and drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake at 350° for about 8-10 minutes or until the cookies are light brown and crispy around the edges.
  • Remove from oven and allow to cool on cookie sheet for 2 minutes then move to wire cooling rack.

INSTANT OATMEAL BREAKFAST COOKIES



Instant Oatmeal Breakfast Cookies image

Be warned: These breakfast cookies are addictive. I took a basic oatmeal cookie recipe and pumped it up. It has whole wheat flour so it's filling and excellent as a breakfast cookie. I gave a friend this recipe and her family can't get enough. Incredible flavor!

Provided by La Jaune Washington

Categories     100+ Breakfast and Brunch Recipes

Time 45m

Yield 60

Number Of Ingredients 15

1 cup butter, softened
1 cup white sugar
¾ cup brown sugar
½ cup cinnamon-flavored applesauce
1 egg
1 teaspoon vanilla extract
½ teaspoon coconut extract
½ teaspoon almond extract
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins
4 (1.23 ounce) packages instant apple-cinnamon oatmeal
½ cup dried cranberries
1 cup whole wheat flour

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.

Nutrition Facts : Calories 88.7 calories, Carbohydrate 14.6 g, Cholesterol 10.9 mg, Fat 3.3 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 95.1 mg, Sugar 9.5 g

CINNAMON OATMEAL ZUCCHINI COOKIES



Cinnamon Oatmeal Zucchini Cookies image

Yummy way to use cinnamon chips!

Provided by KitchenQueen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 72

Number Of Ingredients 12

1 ½ cups butter, softened
1 ½ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
4 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons salt
3 cups finely shredded zucchini
3 cups quick-cooking oats
2 cups chopped pecans
1 (10 ounce) package cinnamon chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Beat butter and sugar together in a large bowl until light and fluffy; add eggs and vanilla extract and continue beating until smooth.
  • Stir flour, cinnamon, baking soda, and salt together in a bowl. Gradually add flour mixture to butter mixture and stir until well-blended. Add zucchini, oats, pecans, and cinnamon chips, respectively, mixing well after each addition. Drop dough by heaping tablespoonfuls 2-inches apart onto prepared baking sheets.
  • Bake in preheated oven until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 15.5 g, Cholesterol 18.1 mg, Fat 7.6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 114.1 mg, Sugar 6.8 g

OATMEAL CINNAMON CHIP COOKIES RECIPE



Oatmeal Cinnamon Chip Cookies Recipe image

Soft, chewy oatmeal cookies with delicious cinnamon chips!

Provided by Six Sisters' Stuff (Elyse)

Number Of Ingredients 11

1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups all-purpose flour
3 cups quick or old-fashioned oats
1 package (about 2 cups) cinnamon chips [i](found by the chocolate chips)[/i]

Steps:

  • Preheat oven to 375 degrees F.
  • In a large mixing bowl, cream together butter, sugar and brown sugar.
  • Beat in eggs.
  • Add vanilla extract.
  • In a separate bowl, sift together baking soda, salt, cinnamon and flour. Add to wet mixture and mix until combined.
  • Fold in oats and cinnamon chips.
  • Drop by rounded tablespoons onto ungreased cookie sheets and bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.

INSTANT OATMEAL PACKET COOKIES



Instant Oatmeal Packet Cookies image

Everyone seems to have a box of instant oatmeal packets hiding in their pantry or kitchen, sadly forgotten. While they make a quick breakfast, a lot of people get tired of the same old flavors of everyday oatmeal. Rather than throwing away money and letting oatmeal packets become trashcan bound, I try to re-purpose them. Instant oatmeal packets aren't just for breakfast, they also make wonderful, chewy oatmeal cookies unlike any other. This recipe is great because you can mix and match different combinations of oatmeal packet flavors together to create a different cookie every time. My favorites are the Maple & Brown Sugar mixed with Apples and Cinnamon, or Strawberries and Cream with Blueberries and Cream.

Provided by Lucky91Libra

Categories     Dessert

Time 13m

Yield 15 serving(s)

Number Of Ingredients 12

1/2 cup butter, Softened
1/4 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla flavoring
1 teaspoon honey (optional)
1 tablespoon milk
1 egg
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup all-purpose flour
1/2 cup raisins (optional) or 1/2 cup nuts (optional)

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.

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