Waffled Oatmeal Chocolate Chip Cookies - Chef's Choice by EdgeCraft

Waffled Oatmeal Chocolate Chip Cookies

Waffled Oatmeal Chocolate Chip Cookies

Prep Time

Prep: 20 mins

Cook Time

Cook: 25 mins


Makes about 20 cookies


1/2 cup unsalted butter, softened

1/2 cup firmly packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup old-fashioned rolled oats

3/4 cup semisweet mini chocolate chips

Nonstick cooking spray


1. Preheat the waffle iron on medium.

2. In a large bowl, beat the butter and brown sugar with an electric hand mixer until mostly smooth.

3. Add the eggs and vanilla, then continue beating until they’re fully incorporated.

4. 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.

5. Add the oats and chocolate chips and stir to combine.

6. Coat both sides of the waffle iron grid with nonstick spray.

7. 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.

8. Transfer the cookies to a wire rack to cool.

9. Repeat Steps 6 through 8 until the remaining batter has been waffled.

The portability of the waffle iron is key here: You can churn out warm cookies from anywhere with a working outlet.

Your brain reads waffle, but your taste buds say cookie. And they’re both right.

If you only have regular chocolate chips on hand, don’t let that stop you from making these cookies. But if you’re going shopping for ingredients, you should pick up the mini chocolate chips. Testing with standard-size chips worked most of the time, except when a few chips poked out of the dough and came into direct contact with the heat of the waffle iron. Those cookies had black streaks of slightly burnt chocolate on the exteriors. They were delicious but not as pretty as the ones with mini chips, and not as consistent. 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. Yes, this is an excuse to eat the broken ones. But you don’t want them all to be broken. Right?

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