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Ingredients

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Directions

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  • 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.

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  • Cover and chill dough at least 2 hours or until firm enough to scoop.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Nutrition Facts

75 calories; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 24 mg cholesterol; 37 mg sodium. 16 mg potassium; 11 g carbohydrates; 0 g fiber; 7 g sugar; 1 g protein; 0 g trans fatty acid; 97 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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