Bring remaining butter to a boil in a small saucepan over medium-low heat, stirring often with a heatproof rubber spatula. Place half of butter (½ cup) in the bowl of a stand mixer. Working quickly (it will harden fast), scrape mixture onto prepared baking sheet and spread into a thin layer. Once pecans are well coated, add baking soda and salt and stir to incorporate (mixture will foam and sputter as baking soda aerates caramel). Immediately remove saucepan from heat and stir in pecans. Cook, without stirring, swirling pan often, until syrup turns a deep amber color, 8–10 minutes. Increase heat to medium and bring syrup to a rapid simmer. water in a small saucepan over medium-low heat, stirring gently with a heatproof rubber spatula, until sugar is dissolved. Cook granulated sugar, butter, and 2 Tbsp. Line another small rimmed baking sheet with a Silpat baking mat.
Toast pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. The Bottom Line: 7.Place a rack in middle of oven preheat to 350°. 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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