Cookie Swap. Two words that your instincts tell you to run away from while your mind (and tastebuds) find intriguing enough to think to give it a chance. I understand that the thought of making six dozen cookies seems quite the herculean task while the thought of seeing sixteen beautiful gold plates with a different type of cookie on each one is too awesome to pass up. Especially when you realize you get to take a sample of each variety home with you.
I poured through websites and cookbooks to find a cookie recipe that would be different yet easy to make since I wanted to impress my fellow swappers but didn’t want to spend all day Saturday in the kitchen. The concept of these cookies was first brought to my attention via a dear friend and bridesmaid of mine (Hi, Kristen!) who made them for one of my bridal showers. I love waffles and I love cookies and it turns out, I therefore adore waffle cookies! I literally made six dozen cookies in less than an hour because with my four-waffle waffle maker, I could make eight at a time. The batches just piled up in front of me like Christmas magic!
They are super easy and super yummy but they need to be eaten pretty quickly because in my opinion, and as is typical with waffles, they are a little dry and beg for some sort of liquid (but not maple syrup -- well, maybe maple syrup, let me know how that goes). I imagine drizzled chocolate would do nothing but make these more awesome but I promise they are delish (and fun to make!) without it. I, personally, wanted to nuke a couple in the microwave, put ice cream on top and pour chocolate syrup over the entire bowl but, alas, none were left to fulfill this desire.
Oatmeal-Chocolate Chip Waffle Cookies
From Fine Cooking
Makes at least 24 cookies (I got 36 cookies out of a batch)
1/2 c (1 stick) unsalted butter, melted
1/2 c plus 2 Tbs firmly packed light brown sugar
2 large eggs
1 tsp vanilla extract
3/4 c unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1-1/2 c old-fashioned rolled oats (not instant)
1 c 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.
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 (or fork) to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.