COOKIES AND CREAM OATMEAL QUAKER RECIPES

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.

Steps:

• Heat the milk in a medium saucepan.
• While that’s heating up, separate the cream filling from the Oreos, and put wafers in a small plastic bag.  Crush the wafers until the largest pieces are about 1/4" in size.
• Once milk reaches a boil, reduce to a simmer and add in the oats, vanilla, sugar and Oreo cream filling.
• Cook for 5 minutes or until oats are of the consistency you want.  Oatmeal will still look liquidy.
• Let oatmeal cool and thicken off the burner for about 3 minutes.
• Mix in crushed Oreo wafers, and serve. Garnish with half an Oreo.