Mmm … waffles. My mom’s favorite breakfast food, waffles have always been a favored way to start the day.

So I was curious what I’d find in “Will It Waffle?” a cookbook by Daniel Shumski of surprising and novel waffle recipes. The author goes to great lengths to impress upon the reader how easy and versatile it is to cook with a waffle iron (regular or Belgian … the recipes accommodate both). Take that, George Foreman.

I was tempted by entrees like Waffled Gyro with Tzatziki Sauce and Waffled Salmon with Miso-Maple Glaze and Asparagus. Also snacks such as Crispy Sesame Waffled Kale or Waffled Halloumi Cheese and Watermelon.

I flirted briefly with Zucchini-Parmesan Flattened Fritters (we can all use another zucchini recipe, yes?), but ultimately chose Waffled Oatmeal Chocolate Chip Cookies. The author’s note – “You can churn out warm cookies from anywhere with a working outlet” – sold me.

The outcome sold my husband. He pronounced these sweet, funny-looking cookies a “10” on the household recipe scale. I give them a “9.” The quick cooking time (2 to 3 minutes) meant the oatmeal wasn’t quite cooked, so the cookie was a little chewier than I prefer. But the taste was good, and the novelty of flipping cookies out of your waffle iron is a hoot. I can’t wait to show my mom. — CAROL COULTAS

Waffled Oatmeal


Chocolate Chip Cookies

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


Preheat the waffle iron (regular or Belgian) 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 creamed mixture and mix only until a 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 the “baking” until the remaining batter has been waffled.

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