These Waffled Oatmeal Chocolate Chip Cookies come from the book Will It Waffle? (Yes, it will!) by Daniel Shumski.
Don’t make the cookies too big. They have to be removed from the waffle iron while they’re still fairly soft. Anything bigger than a heaping tablespoon of batter will tend to yield cookies that become unwieldy and fall apart as you attempt to remove them.
Photo: Maes Studios, Inc./Will it Waffle?
- ½ cup unsalted butter (softened)
- ½ cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- 3/4 cup old-fashioned rolled oats
- 3/4 cup semisweet mini chocolate chips
- Nonstick cooking spray
Preheat the waffle iron on medium. In a large bowl, beat the butter and brown sugar with an electric hand mixer until mostly smooth.
Add the eggs and vanilla, then continue beating until they’re fully incorporated.
In a medium-size bowl, combine the flour, baking soda, and salt. Add these dry ingredients to the wet ingredients and mix until few streaks of flour remain. Add the oats and chocolate chips and stir to combine.
Coat both sides of the waffle iron grid with nonstick spray. Place a heaping tablespoon of dough onto each waffle section, allowing room for the cookies to spread. Close the lid and cook until the cookies are set and beginning to brown. This won’t take very long — 2 or 3 minutes, depending on the heat of your waffle iron. The cookies should be soft when you remove them and will firm up as they cool.
Transfer the cookies to a wire rack to cool. Repeat until the remaining batter has been waffled.