If you don't have any on hand, roasted walnut, pecan, or pistachio oil will work equally well, as will sesame oil. With sesame oil, the batter will have an alarmingly savory odor, especially as it cooks, but its flavor will mellow to a generic nuttiness in the finished cone .
That said, I can't overstate the importance of thorough whisking, first to homogenize the sugars and leavening, then to incorporate the flour . The exact size of the wafer is highly customizable, but I like using about two tablespoons of batter per cone. A cookie scoop makes portioning the batter fast, easy, and consistent, ensuring each wafer will cook at a similar rate, so there's less guesswork from cone to cone.
Shaping the waffle cone is another step that requires a bit of practice, since there's only a short window of opportunity to shape the hot wafers before they cool. I found that it's helpful to place the tip of the waffle cone form at least a quarter of an inch away from the edge of the wafer, rather than on the very edge.
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