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- Makes: 25 servings
3 mins per batch
bourbon or brandy (optional)
packed brown sugar
Place melted butter in a large bowl and let cool. With an electric mixer on medium to high speed, beat in eggs, one at a time. Beat in bourbon, if you like, and vanilla. Beat in sugars until well combined. Gradually beat in flour and salt until well combined.
Cover and chill dough at least 2 hours or until firm enough to scoop.
Preheat waffle baker. Drop dough from a small (1 tablespoon) cookie scoop, or drop by rounded teaspoonfuls into center of each waffle grid; close lid. (Make about 4 cookies at a time, leaving about 2 inches between dough mounds.) Cook on medium heat for 3 minutes or until cookies are golden brown. Using a fork, transfer cookies to a wire rack; cool. Repeat with remaining batter. If you like, sprinkle lightly with powdered sugar. Store in an airtight container at room temperature for up to 2 days. Makes about 25 cookies.
Servings Per Recipe 25, pro. (g) 1, vit. A (IU) 97, Potassium (mg) 16, Trans fatty acid (g) 0, sodium (mg) 37, vit. C (mg) 0, sat. fat (g) 2, chol. (mg) 24, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Fat, total (g) 3, Riboflavin (mg) 0, carb. (g) 11, Thiamin (mg) 0, fiber (g) 0, iron (mg) 0, sugar (g) 7, calcium (mg) 10, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 12, Monounsaturated fat (g) 1, cal. (kcal) 75