A Fast Way to Bake Cookies: Use a Waffle IronFine Cooking

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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published Nov 5, 2009
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We don’t have a waffle iron. It’s one of those small appliances that’s only good for one thing, and we don’t eat that one thing often enough to warrant owning one.

But if we could use it to make cookies? Maybe we’d reconsider.

We saw this tip at Fine Cooking and were immediately intrigued. Crispy, chewy, thick oatmeal chocolate chip cookies baked in 90 seconds, just like a waffle. What do you think?

The magazine makes the point that you’re saving time, and yes, 90 seconds is a blissfully short pause to get a warm, melty cookie in your hands. But obviously you can’t make a dozen at a time, so by the time you cook an entire batch, you could have baked a sheet pan full of cookies in the oven.

However, if you’re someone who rations out her dough, baking just a couple of cookies at a time so that they’re always hot and fresh, this could be a great method. Plus, they look cool.

We haven’t tried this recipe, and we can’t (see above note about not owning a waffle iron), but we’re curious if anyone else has made cookies this way. Would you try it? Let us know if you do.

• Get the recipe: Oatmeal-Chocolate Chip Waffle Cookies, from Fine Cooking

Related: Fudge and Walnut Oatmeal Cookies

(Image: Alexandra Grablewski)

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