Preheat your waffle cone maker.

With a hand mixer or stand mixer, beat the eggs and sugar for one minute.

Stir in the oil and vanilla extract.

Add the flour and beat on medium for about 15 seconds until all the lumps are gone.

Add the water and blend until incorporated. Batter should be smooth and not too runny.

Spray both the top and bottom of your waffle plates with non-stick spray.

Using a medium cookie scoop, put one scoop of batter in the center of the waffle iron and close the lid. If necessary, hold the lid down using a towel to protect yourself from steam.

After 30 seconds to one minute, lift the lid to see if the waffle is done. It should be very light brown. These waffles burn quickly, so you need to be careful and check early and often.

Use a flat, wide spatula to quickly remove the waffle and place it on a kitchen towel.

Immediately place the waffle cone mold on the waffle toward the edge and use the towel to lift and roll the cone around the mold.

Hold the cone on the mold for a few seconds (about ten) to give the cone a chance to partially dry in its shape. Leave the cone on the mold while you start making the next waffle.

Once the next waffle is in the waffle iron, remove the cone from the mold and set to dry and harden on a wire rack.

If desired, roll the tops and bottoms of cones in melted chocolate and sprinkle with the edible decorations of your choice.