This weekend I had some time to check out another recipe from the waffleizer. For a while now, I’ve been eying the waffled chocolate chip cookies, but I didn’t have any rolled oats. I finally remembered to buy some rolled oats, and so I finally had all the ingredients to make my waffled cookies.
The modified chocolate chip cookie recipe used by waffleizer is a lot easier to put together than when normally making chocolate chip cookies. All I needed was a whisk and it only took me a few minutes to make the batter. Previously, I made chocolate cake waffles. What I loved most about them was how quickly they cooked.
The waffled chocolate chip cookies were the same way. I put four in at a time, and it took about two minutes to make. In fact, my waffle iron even told me when the cookies were done: as if they were designed to make waffled chocolate chip cookies!
The cookies had an interesting texture. They were soft and cake-like. But they didn’t taste like cake cookies either. The texture was similar to the waffled chocolate cakes. They had a taste of chocolate chip cookies, but without the texture. It’s an interesting combination. I’m not a big of rolled oats and usually don’t make my chocolate chip cookies with rolled oats. Next time I might try these without the rolled oats.
Waffled Chocolate Chip Cookies
Ingredients
- 1/2 cup (1 stick/117 g) unsalted butter melted
- 1/2 cup + 2 tbsp (125 g) firmly packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (95 g) unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (65 g) old-fashioned rolled oats [65 grams]
- 3/4 cup (130 g) semisweet chocolate chips [130 grams]
Instructions
- Preheat your waffle iron.
- In a bowl, whisk the butter and brown sugar until smooth. Add the eggs and vanilla, whisking to incorporate. Stir in the flour, baking soda, and salt. Add the oats and chocolate chips and stir to combine.
- Spray the waffle iron with nonstick cooking spray. Using a spoon or small scoop, place the dough onto each waffle section. Close the machine and cook until the cookies are set and beginning to brown. This won't take very long — probably two or three minutes, depending on the heat of your waffle iron. (They will be soft when you remove them and will firm up as they cool.) (My waffle iron's light went on to tell me they were done, which was at about 2 minutes)
- Transfer the cooked cookies to a wire rack.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi Sawyer- I would say you really can’t call this a cookie. The outside is firm, but not hard and crispy. I consider soft cookies to be cookies still, but this doesn’t really taste like a soft cookie either. It’s an odd experience. The taste is definitely that of a choc chip cookies, as opposed to feeling like you are eating a choc chip cake or something, but then you don’t have the texture of a cookie. It’s an interesting dessert. I still like them though.
wow this is awesome. i love waffles and have been craving this too. can these really be called cookies though? you said it was soft, but was it firm/crispy on the outside?
oats added a texture I was not used to. I think it would be much better w/o the oats. kind of like chocolate chip waffles but more filling