Waffle cookies are either the most genius idea ever or the absolute worst idea ever.
In a total of about 15 minutes – start to finish- you can have freshly baked warm waffle cookies. Which means that in about 20 minutes you can also consume about 25 waffle cookies.
Best idea – cookies in seconds…
Worst idea – cookies in mouth in seconds…
I’m going with best idea. Definitely best idea. I mean, how cool is it that you can make cookies in a waffle iron??
Besides the fact that these little treats are absolutely adorable they are also super delicious – warm and soft oatmeal insides with a thin crunch of crust on the outside… topped in a fluffy sweet strawberry raspberry whipped cream… Mmm Mmmm Mmmm
Plus there’s no waiting for batches of cookies to bake up in the oven. These little gems cook up in 1 minute.
Yup, I said 1 minute.
You just dollop a couple tablespoons onto the waffle iron and they cook in about 60 seconds. Viola! Fresh baked cookie!
I happened to have a huge vat of strawberry raspberry whipped cream left over from an Italian Cream Cake (recipe to come later in the week!) I made the other day, so that’s how I came up with the waffle cookie topping. I love the light whipped cream texture contrast with the tender waffle cookie. But you can play with these waffle cookies and dress them up however you like.
Go ahead and throw in a cup of chocolate chips, a cup of toffee chips, peanut butter, mashed bananas…whatever you like!
Or what about a waffle cookie sundae? Drop 1/4 cup of batter to make giant waffle cookies and top with ice-cream and your favorite sundae toppings.
Ok, so I’m also not going to lie to you…. if I had to pick between having a warm chocolate chip cookie out of the oven or a warm waffle cookie out of the waffle iron… I’m going chocolate chip cookie. But if I’m in a lazy mood. And I’m the person that’s stuck making the cookies…I’m going waffle cookie. They’re not the best ever cookie (Nestle chocolate chip cookies might take that prize….how can the recipe on the back of a bag be soooo good??) in the world but they’re super fun to make and so quick its hard to resist giving them a go every once in a while!
[typography font=”Delius” size=”19″ size_format=”px”]Waffle Cookies with Strawberry Raspberry Whipped Cream[/typography]
For the Waffle Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup plus 2 Tbs. 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 1/2 cups heavy or whipping cream
- 2 1/2 tablespoons granulated sugar
- 1/4 cup raspberry jam
- 1/4 cup strawberry jam
To Make Waffle Cookies
- 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.
- 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 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.
- Beat cream on medium-high speed until it starts to thicken. Slow speed to medium and gradually add sugar and both jams, beat until stiff peaks form.
Waffle Cookie recipe adapted from Fine Cooking