Instant Oatmeal Cereal Cookies

I wanted to come up with an oatmeal cookie recipe that is unlike any I have ever seen and offers more nutrition than a traditional recipe.  It occurred to me that the perfect solution would be to use a high fiber instant oatmeal cereal as the base.  The one I use is cinnamon flavored with a whopping 10 grams of fiber per packet!  And, because it is a breakfast cereal, it is also enhanced with minerals and vitamins including folic acid.

When you do the math, this recipe uses 8 packets of oatmeal cereal and produces 36 cookies, resulting in cookies that have over 2 grams of fiber each!

It’s a treat I can feel good about eating and serving to the kids.

Instant Oatmeal Cereal Cookies

8 (1.58 oz.) packets of high fiber cinnamon instant oatmeal cereal

1 cup flour

2 tsp. baking powder

8 oz. butter, softened

1/4 cup packed brown sugar

1/2 cup egg substitute

Preheat oven to 350 degree F.

Combine oatmeal cereal, baking powder and flour.  Set aside. 

Beat butter and sugar until smooth and creamy.   Add egg substitute, beating for about 1 minute. It will look lumpy.   Add the dry ingredients and blend well using a wooden spoon.  Dough will be sticky. 

Using a small ice cream scoop (equivalent to one tablespoon), drop batter onto a greased cookie sheet.  Spray hands with cooking spray and press dough into 2” to 2.25” wide discs.  Bake for 10 minutes.  Don’t over bake.  Allow to cool on cooling rack.  Tends to soften when stored at room temp.

Makes about 36 cookies.

Variation:

The guys in my house prefer the drier version slightly more.  For this version, reduce egg substitute to  1/4 cup.  Batter will be thick, using hands to incorporate the dry ingredients into the wet is recommended.  No need to spray hands to press cookies flat.  Bake for 8 minutes.  Don’t over bake.