Waffled Oatmeal-Chocolate Chip Cookies

Baking cookie dough in a waffle iron takes about a minute and a half, a real time-saver when you've got to have warm cookies right away. These cookies, excerpted from the book Dessert Express, look like mini waffles, but they bake up just like oatmeal-chocolate chip cookies, with browned, toasty oats on the outside and gooey, melty chips. Once cooled, they look cute garnishing bowls of ice cream.

1 1/2 cups packed brown sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

1 egg

2 cups quick-cooking oats

1 1/2 cups Gold Medal® all-purpose or unbleached flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips (6 oz)

1 cup chopped nuts, if desired

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 to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.

Makes 42 cookies

Make Ahead Tips

The cookies will keep in an airtight container for 2 to 3 days.

Variations

You can substitute raisins or chopped dates for the chocolate chips and add 1/4 tsp. ground cinnamon and a pinch of nutmeg for a more classic oatmeal cookie flavor.