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.
This recipe is excerpted from Dessert Express.
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.
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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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