• 2 1/4 cups AP flour
• 1 Tbsp baking powder
• 3 Tbsps granulated sugar
• 1/2 tsp table salt
• 1 tsp cinnamon
• 2 eggs, separated
• 1/2 cup vegetable oil
  
• 1 tsp vanilla extract
  
• 2 cups milk

Mix flour, baking powder, sugar, salt, and cinnamon. In a mixer, mix egg whites to stiff peaks. In a separate bowl, mix egg yolks, oil, vanilla, and milk. Add to dry ingredients and mix well. Fold egg whites gently into mixture.

Cook in preheated and cooking-sprayed waffle iron. Ours uses a generous 3/4 cup batter per waffle. This recipe makes about 6 waffles.

These are similar to the ones from New Pioneer Co-Op.

Crust:

• 1 cup (2 sticks) butter, softened
• 1.5 cups brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 2.5 cups AP flour
• 3 cups old-fashioned oats
• 1 tsp baking soda
• 1 tsp table salt

Fudge layer:

• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 T butter
• 1 pinch table salt
• 1 tsp vanilla extract

Preheat oven to 350 F. With a mixer, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs and vanilla; mixed until well-combined. In a separate bowl, mix flour, oats, baking soda, and salt. Add to butter mixture in two or three additions and mix on low until uniform.

Prepare a 10″x15″ baking pan with nonstick spray and parchment paper. Press about 2/3 of the dough into the pan, using another sheet of parchment paper to help prevent it from sticking to your hands. Melt the fudge ingredients together in the microwave in 30 second bursts, stirring in between, until smooth and uniform. Pour the fudge layer onto the bottom crust, then crumble the remaining dough on top.

Bake for about 25 minutes or until lightly brown and set. Do not overbake.