Ah, holiday baking. Two of the fourteen pillars of a successful holiday season. Karin has been lamenting the fact that our kitchen, still mid-renovation, is going to miss it’s prime usability test in time for making any real progress baking cookies for Christmas this year.
Insert sad face here.
I went looking for a solution and a couple Google searches later, I uncovered an idea that seemed like it might put a small patch over the gap left by our lack of holiday baking: waffle cookies.
Simply: store-bought cookie dough, a waffle maker, and a few minutes of time. It’s not freshly-baked ginger snaps or colourfully decorated sugar cookies, but it was some quality time in the kitchen with Claire.
So I bought the ingredient: a tube of chocolate chip cookie dough from the refrigerated aisle of the local grocery store. Three bucks.
I summoned Claire to the kitchen, explained the plan, and we plugged in the trusty belgian waffle iron, setting it atop the stove (because the countertops are still in a workshop somewhere waiting to be delievers and installed.)
Claire helped me slice the tube into finger-width chunks, and we waited for the iron to heat up with giddy anticipation.
A few minutes later we were dropping a couple of the raw cookie dough slabs onto the hot iron and getting ready to divvy up the spoils of our efforts.
Now, you’ve heard the old addage: don’t count your chickens before they hatch. The same could be said of cookies: don’t count your waffle cookies before they’ve been grilled.
In short, the results were not quite as awesome as promised by the internet.
I have some theories about this, mostly around the idea that the store-bought dough is a little too oily to work in this scenario and result in… well.. a giant waffle iron shaped mess.
The cookies liquified.
The dough gooped into a puddle shaped blob on the bottom of the iron and then cooked into a form more resembling a burnt, crumbled granola-like substance.
Plan B turned us towards the old, backup waffle iron (thinking it may be the tool not the ingredient) but, sadly, the results were pretty similar.
Verdict: Fail… and Claire bailed on me to go back to watching TV.
Ultimately, I gooped the remaining dough into one giant attempt at a hail mary of waffle cookieness… and it almost… almost barely, but not really, kinda worked. I cooked the dough until it seemed cooked, but then unplugged the iron and proceeded on my (monumental) cleanup efforts, letting the iron cool before I extracted the final-final result from the settled iron.
A single pair of waffle cookies, slightly burnt on the bottom and — after twenty minutes of further rest and cooling — as hard and delicious as the scraps of drywall I still have laying around in my garage.
In short: I think we’ll be waiting for the countertops before we attempt any more — uh — baking. And when it comes to my waffle irons, I’ll be sticking to waffle batter for a while.