On Thursday, December 5, 2013 10:23:07 AM UTC-5, Steve Freides wrote:
> Kalmia wrote:
>
> > I bumped into this on youtube, tried it today, and was pleased with
>
> > the result. You use your round waffle iron!!
>
> > I made my usual healthy choc. chip cookie dough, painted some oil on
>
> > the iron, then dropped 4 dollops of dough on the iron ( smaller than
>
> > golf ball size). I closed it for a minute and a half, then removed
>
> > the cookies to cool.
>
> >
>
> > I eliminated preheating the oven, preparing sheets, and baking for
>
> > about 15 minutes each sheet. Using the waffle iron, I did the 2
>
> > dozen in about 15 minutes. Saved time, power, cleanup of two cookie
>
> > sheets, and some parchment paper. OK, so they resemble small
>
> > waffles, but the taste was the same. I think it'll be a good way to
>
> > whip up cookies in the summer when I dread lighting that oven.
>
> >
>
> > The only drawback was that I had to tend the iron closely, but I was
>
> > able to do dishes and a few other little kitchen duties in between.
>
>
>
> How long does it take to bake a regular batch of chocolate chip cookies?
>
> My memory is about the same time as you say it took using the waffle
>
> iron. That doesn't seem like a great alternative to me.
>
>
>
> -S-

One more time-- 24 cookies done in a hot oven on a cookie sheet, about 30 minutes. I've tried to do two batches at one time, but I could never get the racks positioned right and the sheets won't fit side by side on one rack.


Two dozen cookies churned out at a rate of 4 every two minutes = 12 minutes, 15 tops, using the waffler.

What really appealed to me was not having to wait for my oven to heat up and then be going for over a half hour. My oven takes about 10 minutes min. to heat up, so that's about 45 minutes of pulling a lot more juice than that little waffle iron pulls.