My 4 year old daughter and I whipped up this recipe to have a treat to watch Christmas movies with. She and the rest of the family loved them! Very fun and simple and are pretty much completed instantly. We ate them over the next couple of days with no quality issues (ours were plain with no sugar dusting).
From EatingWell: November/December 2007
Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!
25 Reviews for Boot Tracks
I made these for a cookie exchange, so I made two recipe's worth. They were delicious. I eliminated the espresso and used white flour instead of whole wheat (I know it destroys some of the nutritionals, but I thought the wheat taste would be too strong). The raw batter tasted like chocolate mousse and the baked cookies had a silky texture, consistent throughout. I found that 75 seconds on low/lights was right for my waffle iron. I did not have a nonstick waffle iron, but lightly brushed the plates with canola oil every other time. I have had the leftovers now for almost a week and they are not stale yet...so not sure why recipe says you can only store for one day.
I made these for a school project in which I had to find healthier versions of classic Christmas cookies. I used this recipe as a healthier version of a pixie or fudge crinkle cookie. I surveyed about 50 people... and only 1/5 of them even liked them! Everyone else thought they were terrible. Some of my comments literally told me to never make them again. I didn't use espresso powder because I had to make these last minute and wasn't sure where to find it, so that may have been part of the problem, however, I cannot imagine that it would improve them very much! All-in-all, these were definitely not a hit
I didnt have a regular waffle maker so I tried my belgium waffle maker I know I know the recipe said not to. well I learned my lesson. so I baked in oven at 350 for 10 mins. Wonderful edges are crunchy but center is gooey
Does anyone know why you can only keep these 1 day? I don't see any point in making 3 dozen cookies if I can't eat them for a few days. What's the point?