• Motto

There’s Now a Keurig for Cookies Because Why Not

2 minute read

Craving a warm chocolate chip cookie, stat? A new countertop oven may be the kitchen gadget you need, promising freshly-baked cookies in fewer than 10 minutes.

Launched by cooking app SideChef, the CHiP Smart Cookie Oven (which must be used with the device’s app) bakes four large cookies per batch, and can be customized to churn out chewy, classic, or crispy varieties. The dough is sold in individual pods (similar to Keurig’s K-cups), which each contain a QR code on the packaging. Scanning the code sends the baking instructions to the oven (no need to set the oven temperature or a timer), and the app will notify you when the cookies are finished. To eliminate waste, SideChef is experimenting with biodegradable parchment paper pod wrappers.

If you have a favorite cookie recipe you’d never stray from, you can manually enter the cook time and the oven will bake the dough for you. But SideChef has thought of nearly every cookie flavor, with pods ranging from Vegan Nut Crunch Breakfast Bar to Salted Caramel Chocolate Fudge. The oven, which is 12 inches wide and 6.5 inches high (about 70 percent smaller than a traditional countertop convection oven), will also keep the cookies warm for up to two hours.

Sound too good to be true? Well, it might be, as the CHiP Smart Cookie Oven will only be funded if it reaches its goal of $100,000 by Friday, Dec. 2. To date, the device has raised $24,219 on Kickstarter—but there’s hope. The Keurig for cocktails started as a Kickstarter, and raised more than $300,000. If the money is raised, SideChef estimates that the oven will retail for $250 (plus the price of the pods, which can be ordered à la carte or as part of a subscription). But if you pledge $99 to the fund now, you’re guaranteed an oven if they raise the money.

If all this talk of cookies made you hungry, consider whipping up one of our classic cookie recipes.

This article originally appeared on RealSimple.com

More Must-Reads From TIME

Contact us at letters@time.com