Yield: Yields 24 cookies
Baking cookie dough in a waffle iron takes about a minute and a half, a real time-saver when you’ve got to have warm cookies right away. These cookies, excerpted from the book Dessert Express, look like mini waffles, but they bake up just like oatmeal-chocolate chip cookies, with browned, toasty oats on the outside and gooey, melty chips. Once cooled, they look cute garnishing bowls of ice cream.
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Make Ahead Tips
The cookies will keep in an airtight container for 2 to 3 days.
You can substitute raisins or chopped dates for the chocolate chips and add 1/4 tsp. ground cinnamon and a pinch of nutmeg for a more classic oatmeal cookie flavor.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
these are okay. Like some of the other reviewers said, the texture doesn't seem right for a cookie. They were good as dessert waffles though :)
I would call this more of a dessert waffle than a cookie. It would be delicious served with chocolate syrup, with or without vanilla ice cream. I only gave it 4 stars, because it didn't fit the bill as a cookie in my eyes. No problem cooking it, I used 1/2 c. mini chocolate chips and cooked each batch for 3 minutes, using a small plastic spatula to flip them out of the waffle iron.
Disappointing, the oatmeal didn't have enough time to soften, so the texture didn't seem like a proper cookie. And the chocolate kept sticking to the waffle iron, i had to take out the plate and clean it, then let it steam dry, slowing the process.
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