Tantrum Cookies

Okay, so the recipe name doesn’t tell you much about the ingredients, flavor, or texture of these cookies. That’s not why I chose the name; I chose it because they taste so good that my younger son has thrown three different tantrums in two days when I told him he couldn’t have any more. Make these cookies at your own risk…

It all started with a box of instant oatmeal packets and a craving to bake cookies. I found a recipe online, but the dough didn’t come together. I had to add significant liquid to get a dough (instead of a dusty mess) which lengthened the cooking time. I also changed the flavor of instant oatmeal, reduced the sugar, and and took out the add-ins. Because of all the changes, I’m not going to bother linking the original recipe. Here’s what I ended up with:


  • 1/2 cup butter, room temperature
  • 1/3 cup brown sugar
  • 2 eggs
  • 6 packets instant oatmeal (Use your favorite flavor; I had maple & brown sugar. Do not use plain because it won’t be sweet enough.)
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk


Preheat oven to 350 degrees Farenheit. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs and stir until smooth. In a separate bowl, whisk together the remaining dry ingredients. Add to the butter and sugar mixture. Stir while alternately adding the milk. Once combined, scoop by rounded teaspoonful and roll into balls. Place onto a lined cookie sheet and press to flatten slightly. Bake at 350 for 10 minutes. It’s okay if they aren’t quite set. Allow to cool 3 minutes before removing from the sheets to a cooling rack.

These soft cookies are best served warm, but as my son’s tantrums prove that even the day after they taste great. The maple is subtly and the oats are almost nutty. They are fairly sweet, but pair great with a strong cup of coffee – for you, not your preschooler! Seriously though, I could eat these for breakfast or a snack. Try them for yourself, if you dare.

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