Best Instant Cookies Recipes

INSTANT OATMEAL PACKET COOKIES

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.

INSTANT OATMEAL BREAKFAST COOKIES

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.

NO BAKE INSTANT PUDDING COOKIES

Steps:

• Bring milk, butter and sugar to boil over medium heat.
• Add pudding and blend with beaters until smooth.
• Stir in rolled oats.
• Drop by spoon onto waxed paper.
• Cool until firm.
• Store in an air tight container.

INSTANT OATS NO BAKE COOKIES

Steps:

• Bring butter, sugar, cocoa, and milk to a hard boil over low heat, stirring constantly in a heavy sauce pan.
• Boil for just over 1 minute. Remove from heat, stir in vanilla extract and peanut butter until all is melted.
• Add oats.
• Work quickly dropping by spoonfuls onto wax paper.
• Let sit until hard.
• If the cookies are too dry, try boiling for less time or adding less oats.
• If they are too runny boil longer or add more oats.

LIGHT INSTANT OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375°F.
• If using good quality instant oatmeal, you may want to use the oatmeal packets in their entirety. If the flavor of the non-oat part of the oatmeal isn't to your liking, then empty each packet and pick out the dried fruit. Then, run the oatmeal through a sieve to separate the oats from the flavoring.
• In a large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with a wooden spoon.
• Stir in oats, flour and raisins.
• If using oatmeal packets in their entirety instead of just the oats, allow the mixture to rest for 10 minutes to allow the dried fruit and other ingredients to fully rehydrate.
• On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.

INSTANT PUDDING BISCUITS (COOKIES)

Steps:

• Cream butter and sugar, add egg and instant pudding.
• Beat well, add sifted flour and baking powder.
• Roll into small balls, flatten with fork on a cold greased tray.
• Bake 180°C degrees for 15-20 minutes.
• You may add sultanas, cherries or nuts if wished.
• Ice if desired.

INSTANT CHOCOLATE OATMEAL COOKIES

Steps:

• In large bowl combine oats, vanilla and salt. Stir in pecans.
• In a medium saucepan, combine sugar, evaporated milk, butter and cocoa. Bring to a boil. Remove from heat, stir in oats mixture.
• Drop mixture by teaspoonfuls onto waxed paper. Let cool.

INSTANT POT COOKIES-AND-CREAM CHEESECAKE

Steps:

• Cut a piece of parchment into a square whose edges fit the bottom of a 7-inch springform pan; allow the corners to bend upwards, as they will help you remove the cheesecake. Coat the pan with nonstick spray and line with the parchment. Put 13 cookies and the salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined (the texture will be similar to wet sand). Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
• Add the cream cheese, sugar, sour cream, vanilla and eggs to the food processor. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Crumble 5 cookies into the food processor and pulse until they are combined but not completely pulverized. Pour the mixture over the crust.
• Tear off a large piece of aluminum foil (about 1 1/2-feet long) and put the springform pan in the center. Wrap the foil tightly around the bottom of the pan, folding down the sides as needed so the top of the pan isn't covered.
• Pour 2 cups water in the bottom of a 6-quart Instant Pot®. Invert the rack and position the springform pan so that it rests on the rack's feet, then pick up both sides of the rack and bring them up the sides of the pan. Carefully lower the rack into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
• After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. Follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid. Carefully use the rack handle to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
• Remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside.
• Bring 3 cups water to a simmer in a medium saucepan. Set a medium heatproof bowl over the top, then add the chocolate and let melt, stirring occasionally, until completely melted, about 5 minutes. Transfer to a liquid measuring cup and let cool, 15 minutes. Meanwhile, pulse the remaining 4 cookies in a food processor until finely ground. Set aside until ready to use.
• Set the chilled cheesecake on a serving plate or cake stand and pour the melted chocolate on top. Spread evenly with an offset spatula, allowing some of the excess to drip down the sides. Let the chocolate set for 5 minutes, then sprinkle the cookie crumbs in a crescent moon shape over the top of the cake (it's okay if some of the crumbs land on the platter). Let the chocolate set at room temperature, 1 hour, then serve.

INSTANT COOKIES

Steps:

• Mix all ingredients in a bowl.
• Drop by teaspoonful on ungreased cookie sheet.
• Flatten slightly with fingers or fork.
• Bake 7 to 8 minutes at 375° F.
• May use nuts or colored sugar before baking.

CHEWY INSTANT OATMEAL "PACK" COOKIES

Steps:

• 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.

INSTANT ECSTASY CHOCOLATE COOKIES

Steps:

• Preheat oven to 350. In a heat proof bowl combine the unsweetened and semi sweet chocolate with the butter. Place over a pot of simmering water stirring occasionally until melted. *You could do this step in the micro but be very careful it doesn't burn. Remove from heat and cool. Whisk the flour , baking powder and salt together. Set aside. With an electric mixer beat the eggs and sugar together until light and fluffy.. Add the coffee powder, vanilla and and cooled chocolate mixture. Add to the flour mixture and mix until combined Fold in nuts and chocolate chunks.
• Scoop out the batter using a 1/4 cup measure and place 3 inches apart on a parchment lined cookie sheet. Bake 20 mins, turning the sheet half way through until the tops begin to crack. Be careful not to over bake!!! Let cooked cookies sit on the sheet once out of the oven for a few mins to firm up.Transfer to a baking sheet . So good with a pot of tea and some vanilla ice cream...YUMMY!!