I bake enough for and army every year. I give a lot of it away, and eat more than I should. Hey, It’s just once a year!
Now this Waffle Cookie Recipe has been made in my family for as long as I can remember. They are one of my Christmas favorites and they are so yummy! Don’t ask how many calories we are looking at here, because I don’t want to know. I really have no clue. This recipe make a gazillion cookies! Seriously! That is a number…a gazillion. It is huge! You can cut it in half! They also freeze really well! Great for putting in a gallon ziploc in the back of the Freezer and finding them in February! That is a pleasant surprise!
Shhh…..don’t tell anybody, but you can also dip them in melted chocolate….dark or white! So good! These are great with a cup of coffee or cocoa, or just by themselves. Oh, and you need a waffle iron to make them. You guys will have to tell me what you think of my Grandma’s Waffle Cookies!
Grandma's Waffle Cookies
Yield 6 dozen
- 8 eggs
- 1 lb (2 cups) Butter or Margarine
- 1 Cup Packed Brown Sugar
- 2 Cups Granulated Sugar
- 1 tsp Vanilla
- 1/4 tsp salt
- 1 tsp Baking Soda
- about 9 Cups of flour
- Plug in Waffle Iron to preheat.
- Melt Butter. Mix with the sugars until well blended.
- Add eggs and vanilla, mix on medium speed for 2 minutes.
- Add salt, baking soda, and enough flour to make dough stiff (about 9 cups give or take.)
- Roll into walnut size balls and place in waffle iron about 2 minutes or until done. I used my handy cookie scoop! Much faster. Remove and repeat with all of the cookie dough.
- Store cookies in an airtight container.
- Can be frozen for up to 3 months.
- Use a dairy free margarine