OATMEAL RAISIN WAFFLES RECYCLED FROM OATMEAL RAISIN COOKIES
Oatmeal Raisin Cookies ½ tsp. Baking Soda
1 cup All-Purpose Flour ½ tsp. Salt
2 Eggs ¼ cup melted Butter
1 cup Buttermilk
1 tsp. Vanilla
- Plug in the Waffle Iron to heat up while preparing the Waffle Mixture.
- Break up the Cookies and place in a food processor workbowl fitted with the chopping blade.
- Using the pulse button, break up the Cookies. (This may be done by hand before putting them in the processor)
- Once the Cookies are broken up, press the ON Button and finely pulverize the Cookies.
- Measure the resulting Cookie Meal – if you have less than 2 cups add enough All-Purpose Flour to equal 2 cups. If you have more, subtract the overage from the 1 cup flour in the recipe.
- Add the Eggs to the Processor and turn on until well beaten. While the Processor is running, slowly pour in the Milk and Vanilla.
- Return the Cookie Meal along with the remaining Flour and Baking Soda and Salt to the Processor.
- Pulse until the liquid is incorporated into the dry ingredients.
- Pulse in the melted Butter just until incorporated into the dry ingredients.
- Prep your Waffle Iron per the manufacturer’s instructions – I spray mine with a pan spray. You can also butter the grids.
- Once the Iron is hot, add about 12 cup of the Mixture to each of the grids. (This will depend on the size of the grids of your iron)
- Bake until well done – I always wait for the second beep on my waffle iron, but each brand is a little different.
- Serve with melted Butter and Syrup of your choice.
NOTE: Since there are only two of us in our household, we had leftover batter so instead of saving it for another day, I added some raisins to the batter and made muffins from it. Tomorrow’s Breakfast along with Scrambled Eggs.