When my friend Rita sends me a recipe, I know it's going to be a keeper. (She's the one responsible for delightfully simple and delicious recipes like Cake in a Mug and Heavenly Pineapple Cake .) When she shared her recipe for Chocolate Chip Oatmeal Waffle cookies on facebook the other night, it only took me one hour from inspiration to cleanup to finish the entire batch. We were munching cookies in record time- Talk about quick and easy!
The cookies were soft and cake-like when they first came out of the waffle iron, but crisped up a little as they cooled. They tasted curiously delicious just as they were, but I thought they would be superb with ice cream. The texture of the waffle cookies lent itself perfectly to pairing with a generous scoop in the middle- I used vanilla, but you could go for whatever flavor floats your boat. (You could even use homemade ice cream for an even more special treat.)
I individually wrapped mine and put them in the freezer. They're pretty steadily disappearing, but I'm not surprised, considering the sweltering heat we've been having here. I'll probably make another batch and hide them for later. You never know when you'll need a cool tiny treat from your stash in the freezer. Just remember- it's nice to share.
Oatmeal Chocolate Chip Waffle Cookie Sandwiches (printable recipe here)
cookie recipe from Rita
1/2 cup (1 stick) butter, melted
1/2 cup + 2 Tablespoons packed brown sugar (I used dark because that's what was already open.)
2 large eggs
1 tsp. vanilla
3/4 cup + 2 Tablespoons all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup quick cooking oats
3/4 cup mini chocolate chips (If you use regular size chips, chop them into small bits.)
- Preheat waffle iron (I used the High setting on my George Foreman.)
- Combine flour, baking soda, salt and oats. Set aside.
- Mix together butter, brown sugar, eggs and vanilla.
- Add flour mixture to butter mixture. Mix until combined.
- Stir in chocolate chips.
- Spray your waffle iron with Pam or brush with vegetable oil. (My waffle iron is non-stick, so I brushed on some oil one time before I started and didn't have a sticking problem. Depending on your waffle iron, you may need to repeat this.)
- Using a small (about a Tablespoon) scoop, evenly space scoops of batter (dough?) onto your waffle iron. They do spread a little, so I suggest you space them far apart until you see how much room you have once they spread. I was able to do six cookies at a time.
- Close the waffle iron and cook until batter is set and lightly browned. (This took just a little more than a minute for the small cookies.) Carefully remove cookies to a cooling rack.
- Yield: about 3 dozen waffle cookies