YAY!!!
I felt like a hibernating bear for the past 3 months. Sleeping and eating mostly. OMG... No wonder my thighs are getting so big!!! Oopsie!
On the brighter side, I have discovered several interesting recipes throughout these chilly months and these FUSS-FREE EASY Mix-and-Cook CRISPY Oreo waffles are one of the comfort foods that I have made recently.
Do you want to know how I made these yummy waffles? It's really crispy and easy!!!
Crispy Oreo (Cookies and Cream) Waffles
YUM!!!
I love waffles. Among many fuss-free waffles recipes that I have tried and tested at here, I have to say this Buttermilk Waffles recipe at here is one of my favourites.
After several trial and errors, I have learned and realised an easy way to use this recipe (at here) make these perfect Oreo waffles.
Watch my video and let me show you how...
In my video, please note that I don't add the chopped cookies into the waffle batter. I actually sprinkled them on the batter when I was cooking the waffles.
When I said the recipe is easy, I don't mean that you can just stir the cookie crumbs into the waffles batter! The addition of cookie crumbs into cake or waffles or any liquidy batter will cause the cookies to absorb and reduce the moisture content of the batter.
To counter this, I have tried increasing moisture content of my batter but my waffles turned to be soggy and not crispy! Bummer!
Then, I realized... All I need to do is to sprinkle the chopped cookies when I cook the waffles! Voila! Can't imagine that I was so stupid!!! LOL!!!
And also, please do not to chop the cookies too finely! ... because the fine cookie crumbs absorb moisture faster and will absorb the moisture content of the batter even seconds before the waffles are cooked!
Love love love these crispy fluffy Oreo waffles!
They are loaded with Oreo and yet their texture are as good and fluffy like the ones without the Oreo!
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Here's the recipe.
Makes 6 thick 9 x 9 cm Belgian style waffles
The dry ingredients:
90g (2/3 cup) all purpose / plain flour45g (1/3 cup) cornflour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
The wet ingredients:
100ml (7 tbsp) milk, cold100ml (7 tbsp) buttermilk, cold
60g (1/4 cup) unsalted butter, melted and cooled slightly
1 large egg, cold
1/2 tsp vanilla paste or extract
9 Oreo cookies with the white cream filling (~90g), roughly chopped - please do not to chop the cookies too finely. See above for explanation.
vegetable oil spray, to grease the waffle iron
Combine all dry ingredients. Set aside.
In a large mixing bowl, whisk all wet ingredients until combined. It's ok if the mixture is lumpy with clumps of butter.
Add dry ingredients into the wet ingredients and use a fork to whisk gently until just incorporated. Do not over-mix and it's ok if there is lumps in the batter. Cover batter with plastic wrap or a tight-fitting lid and allow it let rest at room temperature for about 5-10 mins.
Preheat waffle iron to its medium low heat setting - not the lowest!
Spray preheated waffle iron with vegetable oil spray. Caution: If you are cooking waffles on the your stove, please do not spray cooking oil into direct fire!
Pour adequate waffle batter (about 1/3 to 1/2 cup depending on the size of your iron). Very quickly, sprinkle about 2 tbsp (from one and a half Oreo cookies) chopped Oreo evenly on the batter. Close the waffle iron and flip immediately.
Cook each side for about 3-4 mins or until both sides are crispy and golden. Remove waffles out from the iron and repeat cooking with the remaining batter.
Enjoy these crispy fluffy waffles on the same day when they are freshly made. Serve immediately with or without maple syrup and butter or keep warm in a 100°C or 200°F oven until ready to serve.
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