COOOKIE

So, it is RAINING like whoa here, and so I decided during the afternoon (it’s Sunday, and this is New Zealand ergo it is winter) that I needed cookies. And as we didn’t have cookies in the house, clearly I had to make some. We also had guests, which makes it a no-brainer to be a good hostess and feed them, right? But I wanted INSTANT gratification, and we have a waffle iron, so clearly the answer is waffle iron cookies.

The interwebs to the rescue, recipe obtained, and why did no-one tell me about waffle cookies before? Why? Because, let me tell you, they are a) superfast b) really good!

These are going on my List up alongside mugcake, of things I really probably shouldn’t be allowed to make, like, ever, because I will eat my own weight in instant gratification foodstuffs. And, er, I may be planning to make another batch tonight technically to take to work tomorrow but really because I want to have one with icecream.



Ganked from here.

Ingredients

1/2 cup salted butter

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup whole-wheat pastry flour

6 tablespoons cocoa powder

2 tablespoons canola oil

I replaced the cocoa powder with normal flour and cornflour mixed, because I didn’t want chocolate cookies; I added vanilla, orange peel, and cointreau because I wanted citrus cookies. And I got oils mixed up and put sesame oil in, but oh well. Then I drizzled maple syrup on them afterwards instead of e.g. frosting. So. Tasty.

Preheat the waffle iron. Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil. Beat until thoroughly combined.

The original instructions say to drop a spoonful into each section of the waffle maker, presumably so you get separate cookies. I, however, decided “bugger that” and made waffle-sized cookies which I carefully broke along the waffle-lines once done.

Close and cook until the cookies are puffed and cooked through, 1 to 1 1/2 minutes.

Originally published at spinneretta