I absolutely adore Lauren Conrad. Like every other teenage girl in America I would gather with friends once a week to watch Laguna Beach and later The Hills. She's gorgeous, sophisticated, and she truly shows that nice girls don't finish last. I love that throughout the years she's never compromised her standards, and she's been able to avoid major scandal unlike some of the other celebrities of our day. She's well on her way to becoming the next Martha Stewart.
I check her blog daily, so when I found this recipe for 90 second cookies I knew I had to try it. I don't eat chocolate, so I substituted a few of the ingredients, opting for my beloved butterscotch chips instead. Try her recipe, or my updated version instead.
Ingredients:
½ cup/100ml butter
¾ cup/87g + 2 tablespoons/30ml brown sugar
2 large eggs
½ teaspoon/2 ml almond extract
1 cup/237ml whole wheat flour
½ teaspoon/2ml baking soda
¼ teaspoon/1 ml salt
½ cup/100ml oats
½ cup/100ml butterscotch chips
Cookie Dough Directions:
1. In a medium bowl, whisk together the butter and brown sugar until smooth.
2. Mix in eggs and almond. Continue to whisk.
3. Add in flour, baking soda, and salt. Stir well.
4. Lastly, add in oats and butterscotch chips and mix.
Cooking Directions:
1. Heat waffle iron. (Note: I suggest waiting until you've mixed up the batter since waffle irons can get too hot if left heating for too long, which will burn the cookies!)
2. Coat griddle with cooking spray.
I check her blog daily, so when I found this recipe for 90 second cookies I knew I had to try it. I don't eat chocolate, so I substituted a few of the ingredients, opting for my beloved butterscotch chips instead. Try her recipe, or my updated version instead.
Ingredients:
½ cup/100ml butter
¾ cup/87g + 2 tablespoons/30ml brown sugar
2 large eggs
½ teaspoon/2 ml almond extract
1 cup/237ml whole wheat flour
½ teaspoon/2ml baking soda
¼ teaspoon/1 ml salt
½ cup/100ml oats
½ cup/100ml butterscotch chips
Cookie Dough Directions:
1. In a medium bowl, whisk together the butter and brown sugar until smooth.
2. Mix in eggs and almond. Continue to whisk.
3. Add in flour, baking soda, and salt. Stir well.
4. Lastly, add in oats and butterscotch chips and mix.
Cooking Directions:
1. Heat waffle iron. (Note: I suggest waiting until you've mixed up the batter since waffle irons can get too hot if left heating for too long, which will burn the cookies!)
2. Coat griddle with cooking spray.
3. Using an ice cream scoop, scoop the dough onto each waffle square.
4. Close iron and cook for about 90 seconds (The first batch took about 90 seconds, but as the griddle got hotter they needed less and less time!)
5.Using a pair of tongs, carefully remove the waffle cookie from the iron and transfer onto an iron rack to cool.
6. Repeat, let cool, and enjoy!
These will keep for about 2-3 days in an airtight container. They are delicious with a glass of milk or even a big bowl of vanilla ice cream! I made these for a work function, and everyone devoured them up. They truly are divine. You can never go wrong with butterscotch (or chocolate) chips. So heat up your waffle iron and give them a try.
4. Close iron and cook for about 90 seconds (The first batch took about 90 seconds, but as the griddle got hotter they needed less and less time!)
5.Using a pair of tongs, carefully remove the waffle cookie from the iron and transfer onto an iron rack to cool.
6. Repeat, let cool, and enjoy!
