Some food, some drink.
Something Edible on Video: No oven? No problem! How to Make Cookies with Your Waffle Iron.
Abstract:
If you're like me, It's gotta be for someone pretty special that I'd want to light up the oven and heat up the house to bake cookies in the heat of late summer. Truth be told however, you don't need an oven to bake an outstanding cookie. With the right recipe in hand, cookies can be had from a waffle iron; and not a better excuse exists to procure one if you haven't already (My waffler is vintage; but I reckon a carefully-selected newer model will work too).
This particular recipe is one that I horked from a free Kindle-based cookbook chock full of Pensylvania Dutch recipes. And for you, good reader and/or viewer, I've gone to the trouble of updating the methods for a more modern kitchen, and also added a [real] maple glaze that really brings the cookie together. The result is somewhere between a cookie and a cake donut with an exterior that's all-waffle. And you wanna know the best part about the whole recipe? These cookies bake in about two minutes, which means you won't have to wait for the whole lot to finish before you can sample for yourself!
Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -
The Cookies
The Maple Glaze
In a stand mixer, cream together butter and sugar at medium speed for three minutes, stopping to scrape the bowl as necessary. Add salt and cinnamon; then crank the mixer back to medium and add eggs one at a time as each integrates into the mix. Continue to beat on medium for another 2 minutes, scraping the bowl as necessary. Set the mixer to stir and spoon in the flour. The fiished batter should have the consistency of a sticky cookie dough. Fire up your waffle iron to 400F (around medium-high) and dish out measured tablespoon-sized portions (3/4 oz) into each division of the waffle iron. "Bake" for 2 minutes or until golden brown, and let cool and crisp up on a wire rack.
For the glaze, whisk together the powdered sugar, maple syrup, and salt until integrated and smooth. Dip the tops of each cookie in the glaze and return to the rack to let the glaze set.
Notes:
As easy as this recipe is, I know some of y'all want details. If you're one of those types, then be sure to get your extra input via this companion post!
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