TS in CT

January 9, 2010 at 2:19pm

I looked through all the comments and am surprised that I seem to be the only person reacting to what seems an awful lot of butter in this recipe. Can it be reduced? My regular waffle batter has 3-4TB to 1 1/4c flour- and they are excellent waffles. Can a regular waffle recipe be adapted? Hi - That's because these are cookies, not waffles. The butter makes them crisp/cookie-like, rather than soft/waffle-like. If you mean can you add coarse sugar to your regular waffle recipe, go for it - they'll be tasty, I'm betting, but not waffle cookies. PJH
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