Whether you’re looking for a quick snack or getting ready to feed an after-school horde, this recipe is for you.

Although the recipe says it makes 24 cookies, I got 38, but it’s easy to cut in half. (Instead of using 3/4 cup flour, use 6 tablespoons.)

And speaking of flour — the first time I made these, I used white whole-wheat flour instead of all-purpose. That was a mistake — the cookies were dry. I also used regular old-fashioned rolled oats, which were specified in the recipe. They too were dry and way too distinct, so the second time around, I used quick-cooking oats. Those were much better.

The recipe and photo are from a new cookbook, ” Dessert Express: 100 Sweet Treats You Can Make in 30 Minutes or Less,” by Lauren Chattman (Taunton, $17.95)

Oatmeal-Chocolate Chip Waffle Cookies

Yield: 24 cookies

1/2 cup (1 stick) unsalted butter
1/2 cup plus 2 tablespoons firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups quick-cooking rolled oats (not instant)
1 cup semisweet chocolate chips
Nonstick cooking spray

Melt the butter in a large glass bowl in the microwave. Whisk in brown sugar until smooth. Whisk in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.

Heat the waffle iron according to the manufacturer’s instructions. Coat the grids o f the waffle iron with nonstick cooking spray.

Use a tablespoon or small (1-inch) ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1 1⁄2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack. Repeat with the remaining dough, coating the grids with spray as necessary.

The cookies will keep at room temperature in an airtight container for 2 to 3 days.