These cookies were inspired by a recipe that I encountered on my way to California. After finishing my book prematurely, and in an attempt to resist Sky Mall, I flipped through the in flight magazine somewhere over the Rockies. The original recipe featured, was written by Lauren Chattman, author of Dessert Express. These cookies are certainly quick and delicious, what a genius idea! From start to finish they took me about 20 minutes, and you can have a hot cookie in your hands within five. Instead of chocolate chips, I used my favorite candy bar chopped up. I used Dajm Bar (Swedish version of Heath bar and also spelled Daim Bar in the UK), and it caramelized up nicely and offered just the right amount of crunch and texture to the cookie.
Dajm Bar Waffle Style Cookies...
½ cup unsalted butter, melted and cooled
½ cup firmly packed brown sugar
¼ cup organic sugar
1 tsp vanilla
1 ¼ cup flour
¼ tsp baking soda
½ tsp kosher salt
favorite candy bar
Heat up waffle iron. In a large bowl, cream together butter and sugars. Mix in egg and vanilla. Combine dry ingredients separately. Fold into creamed butter mixture. Prep the waffle iron as necessary, some require non-stick spray or butter, others do not. Drop 1 tbs of mixture per cookie, close the iron. Cook 2-3 minutes. Remove and cool on a wire rack. Easy! I received great feedback from the various versions that I made.
Cook together, toast to each other, and enjoy!