WAFFLE COOKIES I
Steps:
- Preheat the waffle iron on medium setting.
- In a large mixing bowl, cream the butter and sugar. Stir in the vanilla and salt. Add eggs one at a time, mixing after each addition. Then stir in the flour.
- Drop the batter by heaping soupspoonful onto the waffle grid. Close the cover and bake for about 3 minutes and 20 seconds. Every waffle iron is a little different so you may want to test it on the first couple of cookies. Place finished cookies onto a wire rack to cool.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 36 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 232.6 mg, Sugar 19.7 g
OATMEAL WAFFLES (3 INGREDIENTS!)
These oatmeal waffles are so light and fluffy, you won't believe that they are healthy! No eggs, no flour, and no sugar needed, they are made with just 3 ingredients!
Provided by Arman
Categories Breakfast
Time 10m
Number Of Ingredients 3
Steps:
- In a high speed blender or food processor, add your oats and blend until a flour-like consistency remains. Gently shake the blender to loosen it up. Add the bananas and milk and blend again, until a smooth batter remains. Transfer into a bowl and let the batter sit for 10 minutes.
- Grease a waffle iron and heat up. Once hot, pour portions of the batter onto it. Cook until the edges are crispy and the center is cooked. Repeat the process until all the batter has been used up.
- Enjoy immediately or let the waffles cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 149 kcal, Carbohydrate 28 g, Protein 6 g, Fat 3 g, Sodium 94 mg, Fiber 5 g
WAFFLE-IRON COOKIES
The recipe for these cookies is the easiest to find in my book because the page is a beautiful mess covered with fingerprints, flour smudges and memories of more than 30 Christmases! I made these with my daughters, and now I make them with my granddaughters. -Judy Taylor, Quarryville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 32 cookies (8 batches).
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture (mixture will be thick)., Drop dough in batches by tablespoonfuls 3-4 in. apart onto a greased preheated waffle iron. Bake until dark brown, 2-3 minutes., Remove to wire racks to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 79mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
WAFFLE IRON OATMEAL COOKIES!
This is a good old cookie recipe that has different variations. Children love watching these be made, and they love seeing cookies comming from a waffle iron so quickly! A great scouting or church school project! These are good warm or cold with a glass of milk or other beverage. ***This is not my photo... but this is what...
Provided by Colleen Sowa
Categories Cookies
Time 45m
Number Of Ingredients 15
Steps:
- 1. Mix all dry ingredients (except sugar) together in a bowl. Set aside.
- 2. In large mixing bowl: Mix together the sugar and all of the wet ingredients (except raisins). Beat until creamy.
- 3. Heat the waffle iron. Drain the liquid (if any) from raisins.
- 4. Slowly add the dry ingredients to the wet ingredients. When mixed together well, add the drained raisins, distributing throughout the batter.
- 5. Use a tablespoon to place batter in the center of each section of the waffle iron. Cook 3-6 minutes (depending on your waffle iron).
- 6. ****You can add chocolate chips and nuts if desired. *** Instead of this recipe, make brownies from scratch or a box mix... or chocolate chip cookies! *** You can put a larger amount of the batter in the very center of your waffle iron to get a bigger cookie. *** Be very careful if allowing children to assist you! Waffle irons can give a serious burn. Children love watching these cookies be made too! *** These are extra good warm.
OATMEAL WAFFLES WITH ALLSPICED APPLE BUTTER
It hadn't occurred to us until our little son Gio started eating real breakfasts that a waffle iron is a magical item. You pour cold, lumpy batter into a mysterious machine, leave it alone for a while and open it to find hot nut-brown waffles inside! He just loves them. Now, when Gio wakes up at 7 am, he is ready to begin his day; we are still bleary from a night in the restaurant. He demands to "mix now," but the last thing we want to do is cook. So we devised a waffle recipe that is improved by being started the night before. Use quick-cooking oats for a tender waffle, plain if you prefer a more substantial, chewy waffle. The light tang of orange juice and buttermilk add a wonderful flavor. Serve with butter and spiced apple butter or maple syrup. With the orange-and-oat flavors of the waffles, plus melting butter and maple syrup, what could be better than cold, fresh apple cider? Garnished with apple butter and whipped cream they taste like apple pie ala mode, only in breakfast form.
Provided by Food Network
Time 2h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- The night before you plan to serve the waffles, in a medium bowl, combine the buttermilk, orange juice, and oats. Mix well, cover, and refrigerate overnight.
- In a large bowl, whisk the egg. Add the sugar and mix. Add the flours, baking soda, salt, and the oat mixture and mix well. Stir in the melted butter. The batter may be slightly lumpy.
- Preheat and lightly butter a waffle iron. Spoon a generous 1/2 cup of batter onto the hot iron and close the lid. Cook until no more steam escapes from the iron and the waffle is golden on both sides, about 5 minutes. Serve immediately with the apple butter and whipped cream and garnished with fresh berries.
- Equipment: Waffle iron.
- Put the apples in a large, heavy-bottomed pot over low heat. Cook, uncovered, stirring occasionally, for 1 1/2 hours. Add the brown sugar, cinnamon, and allspice and continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes more.
- To test for doneness, place a spoonful of the mixture on a white plate and let sit 20 seconds. If a ring of liquid forms around the apples, there is still too much liquid in the mixture. Continue cooking and testing until no ring forms.
- Yield: about 5 cups
GLAZED WAFFLE COOKIES
One of my best buds only eats waffles when she's very happy. ("We need waffles--I got the job!" or, "It's so nice out today, we should get waffles.") So I created this recipe for her--and for anyone else looking for a little happy in their day; it's super-fast and easy. If you want to get fancy, you can make a few different fruit glazes to tint your cookies with different colors and flavors.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h45m
Yield 55 small cookies
Number Of Ingredients 13
Steps:
- Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the iron with nonstick spray. Keep the spray handy and occasionally reapply it between batches.
- Meanwhile, make the cookie batter: In a medium bowl, whisk together the butter and both sugars. Add the eggs one at a time, beating well to incorporate each one. Beat in the vanilla.
- In another medium bowl, whisk together the flour, baking soda, and salt. Gently fold into the butter mixture, mixing just until fully incorporated.
- Working in batches, use a No. 60 (1-tablespoon) scoop or spoon to place 1-tablespoon mounds of batter onto the center of the preheated waffle iron, then close the iron. Bake the cookies until golden on both sides and cooked through, 1 to 2 minutes. Remove the cookies from the iron and transfer to a wire rack to cool. Repeat with the remaining batter. Cool completely.
- Make the glaze: Combine the berries, sugar, lemon zest, and lemon juice in a medium saucepan; bring the mixture to a simmer and cook over medium heat until the berries break down, 10 to 12 minutes. Use a potato masher or the back of a wooden spoon to crush the berries. When the berries are very soft and have released their juices, strain the juices through a strainer set over a medium bowl and let cool to room temperature.
- Add the powdered sugar to the juice and whisk until a smooth glaze forms.
- One at a time, dunk the cooled cookies into the glaze, shake off the excess glaze (glaze that pools in the nooks and crannies won't set very well), and invert the cookies onto a wire rack--the glaze will set in 10 to 15 minutes.
WAFFLE COOKIES
My mom made these cookies years ago. They are good with or without the frosting. Sorry, the recipe didn't say how long they cook (so I guessed on the prep and cook time), or how much powdered sugar to use, and I haven't made these in awhile so I don't remember. I'm also not sure about how many dozen this makes, I just guessed.
Provided by Legna
Categories Dessert
Time 29m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Cookie: Cream sugar and margarine.
- Add eggs and vanilla, stir.
- Stir in flour, cocoa and salt.
- Mix thoroughly.
- Drop onto hot waffle iron.
- Bake like waffles.
- Frost when cool.
- Frosting: Put ingredients, except powdered sugar in a medium saucepan.
- Boil, add powdered sugar until it gets to desired thickness.
- Cool slightly, frost cooled cookies.
Nutrition Facts : Calories 1620.7, Fat 91.3, SaturatedFat 16.9, Cholesterol 286.3, Sodium 1443.2, Carbohydrate 178.9, Fiber 6.2, Sugar 101.2, Protein 22.9
23 THINGS YOU CAN MAKE WITH A MINI WAFFLE IRON
These tasty and tempting mini waffle iron recipes prove that food doesn't have to be big to be delicious. From chaffles to donuts to omelettes, put your mini waffle iron to work with these easy recipes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mini waffle iron recipe in 30 minutes or less!
Nutrition Facts :
OATMEAL WAFFLES MY WAY
I watch Dr.Oz everyday and his daughter made this, I liked it but I tweaked it to my liking and it came out good so I thought I would share. We all are looking for healthy food recipes and low calories so you will not go wrong with this one.
Provided by Jamie Franks
Categories Waffles
Time 35m
Number Of Ingredients 6
Steps:
- 1. take a bread pan and spray with cooking spray and line with saran wrap then put your cooled oatmeal in large bowl and mix the other two ingredients in and mix.
- 2. put oatmeal in prepared pan and wrap the top with saran wrap and put in frig. overnight. Take out and cut into 1 inch slices. Heat up your waffle iron and make sure you spray every time you start a batch
- 3. Put two slices in waffle iron and close lid, now this will take up to 7-10 minutes to cook so that the oatmeal forms into a waffle. This also depends on your iron.
- 4. Now pending on your taste you can top these with fruit,honey,syrup or whipping cream. You could also put nuts on top.
- 5. just remember once you cut the oatmeal and each batch takes a while so I kept mine in frig till the first batch was done. Seemed to work better while they were cold.
OAT FLOUR COOKIES
These oat flour cookies are soft, chewy, and full of chocolate chips! Made in just one bowl, they have no eggs or dairy, but you'd never tell.
Provided by Arman
Categories Dessert
Time 15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl or a bowl with a mixer attached, add your butter and brown sugar. Cream together, until smooth, before adding the vanilla extract and milk.
- Slowly add the dry ingredients into the wet and mix until just combined. Fold through the chocolate chips.
- Using a spoon, scoop out 12 heaped tablespoons of cookie dough and place them on the lined baking tray. Bake the cookies for 10 minutes, or until they begin to go golden around the edges.
- Let the cookies cool on the baking tray for 10 minutes, before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 164 kcal, Carbohydrate 20 g, Protein 3 g, Fat 8 g, Sodium 224 mg, Fiber 1 g
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