Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup plus 2 tablespoons firmly packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon (I added this to the recipe. Optional.)
• 3/4 cup old-fashioned rolled oats
• 3/4 cup semi-sweet mini chocolate chips (I think using the mini chocolate chips is key...regular chips would be too big)

Directions

1. Preheat waffle iron.

2. In a large bowl, whisk the melted butter and brown sugar until smooth.

3. Add the eggs and vanilla, whisking to incorporate.

4. Stir in the flour, baking soda, and salt. Add the optional cinnamon. Don’t overmix.

5. Add the oats and chocolate chips and stir to combine. The dough will be thinner than a regular chocolate chip dough.

6. Spray the waffle iron with nonstick cooking spray or grease with a towel or pastry brush.

7. Scoop small amount of dough onto each waffle section. Close the machine and cook until the cookies are set and beginning to brown. Dan says “This won’t take very long — probably two or three minutes, depending on the heat of your waffle iron.” Mine took about 4 minutes so it depends on your waffle iron.

8. I used chopsticks to lift out the cookies. They are soft when you remove them and firm up a bit as they cool. Mine stayed soft…I like soft chocolate chip cookies.

9. Transfer the cooked cookies to a wire rack

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