INGREDIENTS:

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

 

 

DIRECTIONS:

1. Plug in the Waffle Iron to heat up while preparing the Waffle Mixture.
2. Break up the Cookies and place in a food processor workbowl fitted with the chopping blade.
3. Using the pulse button, break up the Cookies. (This may be done by hand before putting them in the processor)
4. Once the Cookies are broken up, press the ON Button and finely pulverize the Cookies.
5. 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.
6. Add the Eggs to the Processor and turn on until well beaten. While the Processor is running, slowly pour in the Milk and Vanilla.
7. Return the Cookie Meal along with the remaining Flour and Baking Soda and Salt to the Processor.
8. Pulse until the liquid is incorporated into the dry ingredients.
9. Pulse in the melted Butter just until incorporated into the dry ingredients.
10. Prep your Waffle Iron per the manufacturer’s instructions – I spray mine with a pan spray. You can also butter the grids.
11. 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)
12. Bake until well done – I always wait for the second beep on my waffle iron, but each brand is a little different.
13. 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.