Instant oatmeal is different than regular oatmeal because it is thinly cut, processed and flavored. Instant oats are fast to prepare alone but tricky to incorporate into baking. They do not lend the same structure to baked goods as regular oats or quick oats. Use up instant oatmeal packets easily by including them when baking healthful, low-fat cookies. Take into account the flavor of your instant oatmeal packets before baking.
Preheat the oven to 350 degrees Fahrenheit.
Combine the flour, baking soda and baking powder. Sift the flour, baking soda and baking powder into a bowl. Add the oatmeal packets and stir into the sifted ingredients. Slowly mix in the applesauce with a spoon. Add just enough applesauce to moisten the dough. Make sure the dough is mixed thoroughly. Mix in the chopped nuts and chocolate chips. Separate the dough into 12 small balls.
Use the butter to grease an 8-by-10-inch cookie sheet. Place a ball of dough onto the cookie sheet and then spread it into a cookie shape with the back of a spoon. Repeat with the rest of the balls of dough until you fill up the cookie sheet.
Bake the cookies in the oven for eight to 10 minutes. Keep in mind that the cookies will continue to cook after they come out of the oven. Repeat for any additional batches. Allow a minute or two for the cookies to cool before serving.
Things You'll Need
6 packets instant oatmeal
1/2 cup flour
1/2 cup applesauce
1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 cup chopped nuts
1/4 cup chocolate chips
2 tbsp. butter
8-by-10-inch baking sheet
Though they are more processed, instant oats are still whole grains that contain 3 g of fiber per serving. Instant oats are a good source of calcium, iron and seven other vitamins and minerals.
Quick oats are not the same as instant oats. Do not directly substitute instant oats for regular oats or quick oats. Instant oats do not give the same structure to baked goods.