Jess here, popping in with this week’s Perfect Bite: a delicious twist on that classic oatmeal-chocolate chip combo we all know and love. This recipe (quickly!) bakes a perfect cookie in a waffle iron with crispy-on-the-outside, chewy-on-the-inside results. One bite reveals an interior melting with chocolate chips and toasted oats that is great on its own…or as an indulgent partner to a big bowl of vanilla bean ice cream. And since they cook in under 2 minutes, this is a perfect dough to keep on hand in the fridge and pop into the waffle iron when cravings call! Follow the jump for the how-to…
Oatmeal Chocolate Chip Waffle Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup plus 2 tablespoons 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
- 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.
- Generously 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 two forks to carefully transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.
*adapted from Lauren Chattman : Dessert Express
Images by Jess Simpson.
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