Step 6: With beaters or a mixer, cream the butter and sugar until thoroughly combined (about 2 minutes.) Step 7: In a separate bowl, prepare the dry ingredients by adding salt, baking soda, and cinnamon to the flour and whisk together until combined. I have been cooking and baking for 40 years. Step 5: Add the butter, granulated sugar and brown sugar to a mixing bowl. Maybe I am overthinking this recipe and the inadequate amount of liquid in the recipe. So I have to surmise that instant oatmeal MINUS any liquid still leaves me with uncooked instant oatmeal–but in a cookie form! I found the interior of cookie to be OK (most likely because of butter) but exterior was dry/crumbly… not in a good way and I could taste the dehydrated oatmeal.
In a small bowl, whisk together the flour, salt, and baking soda. Yes: used a stick of butter but thats oil/fat not easily absorbed into oats…. Line 2 large baking sheets with parchment paper. SIX packets, IF eaten as bowls of oatmeal, would require almost THREE cups of water to “rehydrate and COOK” oats in microwave.This recipe has ONE tablespoon of milk? ….ONE……tablespoon……Granted: it is a cookie and not a bowl of oatmeal BUTI dont see how that one tbsp of milk can adequately rehydrate and cook 6 packets of the oatmeal.(or is it just me) AND the oven heat is drying out whatever moisture there may be in the recipe.
The dry oatmeal is a sponge absorbing liquid and if not enough liquid to absorb it will remain “uncooked” and dry. I used 6 packets… I know its somewhat tricky because they are INSTANT and have been processed in such a way that in order to eat as oatmeal it requires a lot of water to rehydrate so it is moist enough to be edible. So many rave reviews I thought I’d give it a try.