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.

Get Inspired: View the recipe slideshow, Quick Chocolate Desserts for more quick dessert ideas, including a Chocolate-Hazelnut Waffle and a Molten Chocolate Cake.

Ingredients

1/2 cup (1 stick) unsalted butter, melted
1/2 cup plus 2 Tbs. firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
3/4 cup unbleached all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 cups old-fashioned rolled oats (not instant)
1 cup semisweet chocolate chips
Nonstick cooking spray

Preparation

Heat the waffle iron according to the manufacturer’s instructions.
In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.
Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.

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.

Tip

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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Reviews (12 reviews)

knhdah | 09/21/2013
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 :)
ltechlin | 07/04/2013
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.
Kathleen_G | 09/12/2012
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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What We're Cooking Now

Name: Oatmeal-Chocolate Chip Waffle Cookies
Yield: Yields 24 cookies
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, melted; 1/2 cup plus 2 Tbs. firmly packed light brown sugar; 2 large eggs; 1 tsp. vanilla extract; 3/4 cup unbleached all-purpose flour; 1/2 tsp. baking soda; 1/4 tsp. salt; 1-1/2 cups old-fashioned rolled oats (not instant); 1 cup semisweet chocolate chips; Nonstick cooking spray