In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.Line 2 baking sheets with parchment paper. Place racks in the center and upper third of the oven and preheat the oven to 350 degrees F.Use a spatula to stir into a thick batter. Use whatever gf flour you like, and add 1/4 teaspoon of xanthan gum if your mix doesn’t include it.īaking soda, baking powder, cream of tartar and salt round out the dry ingredients. I used King Arthur Flour’s Measure for Measure Blend for these gluten free sprinkle cookies. When the butter has soften and fluffed with the sugar, add the whole egg, egg yolk, and vanilla extract. We’ll start where all good cookies start – with softened butter and granulated sugar.Ĭream together until well combined and nearly fluffy. This is a perfect recipe for a hand mixer and an urgent sweet tooth. This baking round we’ll use gluten-free flour and cold cereal. These sweet little bites are inspired by another cookie here on joythebaker: Vanilla Bean Confetti Cookies. Makes sense, right? Winter chills can be solved with a colorful cookie. Last week, in an effort to lift my very own spirits I took to the kitchen with a cookie recipe and a box of Fruity Pebbles. It’s too cold and there aren’t enough parties so let’s just shut it down. Lastly, I think I’m coming to understand why animals hibernate. We also “celebrated” Mardi Gras by being human popsicles indoors with King Cake, flipping through photos of last year’s Mardi Pardi and dreaming of the next we actually get to dance in the streets about. I’m just thankful for a house with power. Please accept me at my new look: two pairs of socks with slippers. Down here our houses are lifted three feet off the ground so during these winter cold snaps there’s nothing but frigid air between our uninsulated floor boards and the cold cold ground. It’s too cold down in New Orleans to keep our feet on the ground for too long. The Bottom Line: 7.You’ll find me in a bit of a haze this week but I’m here with soft and crunchy gluten free sprinkle cookies! I guess the solution is to a) eat more than one packet at a time and b) sprinkle on the topping as needed while you eat, instead of all at once to begin with.Īll in all though, not bad! Now say it with me, Cookie Crisp Oatmeal: I’m ugly and I’m proud! Likewise, I wish they gave you more toppers in each pouch, and I wish said toppings had a little more structural integrity so their crispness didn’t more or less immediately soggify by the time you’ve gotten to the end of the bowl. The oats are wimpy, flaky little things that feel pretty heavily processed. Together, they present a nice textural contrast as well as a warm, indulgent flavor that’s not far off from a real bowl of chocolate chip oat-studded cookie dough (assuming you either prepare this oatmeal correctly or like sipping your cookie dough through a straw).Īnd the bad? Well, despite liking the flavor, I have to say the quality of oat used in Cookie Crisp Oatmeal feels pretty poor. Likewise, the little chocolate nibbed toppers are indeed nicely crisped and burst with, again, way more real chocolate flavor than Cookie Crisp cereal. I expected the oatmeal base to be plain and boring, but it’s got a heavy infusion of buttery vanilla that ends up tasting way more like cookie dough than actual Cookie Crisp cereal. Here’s the good: I actually liked Cookie Crisp Oatmeal overall. Despite my best efforts, I ended up with a pretty soupy oatmeal anyway, and the crunchy topping came out in big stuck-together clusters, too. See, I got the ugly out of the way first. And thus, here are my thoughts on Cookie Crisp Oatmeal: the good, the bad, and the inevitably ugly. ![]() I, uh, don’t own a microwave, so I’m forced to just pour hot milk (don’t even suggest water, you puritans) on it and hope for the best, which, in the case of instant oatmeals like Cookie Crisp Oatmeal, which straight up do not recommend my method, ends up invariably leaving me with a bowl of runny (and thus even uglier) mush.īut nevertheless, I endured these struggles for Chip the Wolf’s sake. Oatmeal is such an ugly foodstuff that I have trouble photographing it without emphasizing just how ugly this grain slop really is.ģ. ![]() ![]() It’s always so hot that I have trouble photographing it without steaming up my camera lens.Ģ. There are a couple of good (read: mostly lazy) reasons why I don’t review oatmeal on this blog too often.ġ.
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