2 cups milk
2 cups quick oats
1/3 cup oil
1 Tbsp. sugar (optional)
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
3/4 cup flour
Warm milk on stove; add to oats. Add oil, sugar, baking powder, and salt. Separate eggs; put yolks in mixutre. Add flour, then beat egg whites and fold into batter. Cook.
1.5 cups all-purpose flour
1.5 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
pinch ground cloves
1/2 tsp. salt
2 eggs
1/3 cup granulated sugar
3/4 cup milk
1/2 cup molasses
1/4 cup butter, melted
Preheat waffle iron.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate bowl, beat the eggs and sugar together until thick and foamy. Stir in the milk and molasses. Add liquid mixture to the dry ingredients and stir until well-combined. Slowly fold in the melted butter.
Spray hot waffle iron with nonstick cooking spray. Follow the manufacturer's directions for your waffle maker to measure batter and cook waffles until finished.
Top waffles with powdered sugar, whipped cream, and fresh fruit, or your favorite syrup.
The number of servings varies depending on the size of the waffle iron.
These are delicious - I haven't given them to anyone who didn't love them :). They are easy and fast. I got the recipe here.
Servings 16 cookies
Ingredients
Instructions
Pre heat oven to 375 convection or 400 degrees regular bake and set rack in center of oven.
Melt 4 oz unsweetened chocolate in microwave in a small bowl for 30 seconds, Continue to melt in 15 second intervals until smooth, set aside.
Place the butter and sugars into the bowl of a stand mixer or a large bowl.
Beat butter and sugars on medium speed until smooth. Add eggs. Beat on low until butter, sugar and eggs are incorporated, scraping bottom of bowl once or twice to insure all ingredients are mixed together.
Add melted chocolate, and beat on low until smooth, again, scrape bottom of bowl once or twice.
Add flour, baking soda and salt all at once.
Mix on low or pulse mixer until all flour disappears and all ingredients are incorporated.
Mix in the chocolate chips.
Using two lightly greased baking sheets (I prefer parchment paper), scoop out dough onto baking sheets, 8 scoops to a sheet. I use a 2 1/4 inch cookie scoop.
Lightly press the center of the cookie with palm of hand.
Bake cookies for 7-8 minutes or until top is barely set and is no longer wet.
Remove from oven and re-shape the cookies with a small spatula if the cookies spread during baking. This needs to be done while cookies are still hot out of the oven. Let cookies cool on baking sheet.
For caramel:
Unwrap about 1/2 of an 11 oz package of Kraft Caramels and place caramels in a microwave safe bowl. Melt for 45 seconds in microwave, remove and stir. Continue to melt caramel at 15 second intervals, until caramel is melted and easy to stir with a spoon. Add 1 tablespoons of milk and stir into caramel until the caramel is smooth and easy to scoop with a spoon and drizzle onto cookies.
Drizzle caramel onto cookies and immediately sprinkle with a bit of sea salt.
Let cool completely before serving or placing on a serving platter.
