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Add a photoServings: 25 cookies
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Ingredients
- candied bacon
- 6 strips bacon
- 1 tbsp maple syrup
- 1/2 cup packed light brown sugan
- cookie dough
- 2 1/2 cup whole grain rolled oats (not instant)
- 3/4 cup butter softened but still cool
- 1 cup sugar
- 1/4 cup packed light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup flour
- 3/4 tsp baking powde
- r1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup dried cherries
- 3/4 cups milk choc chips
- sea salt or finishing salt
Directions
- Preheat an oven to 350 degrees; place rack to the lowest position in the oven.
- Begin by rendering the fat of 6 to 8 pieces of bacon over a low heat (youâre more par cooking than crisping bacon as you would for breakfast); pad off the excess fat with a paper towel and when cool, bathe in a mixture of 1/2 cup light brown sugar with a glug of maple syrup. Place bacon strips on parchment; overlay with remaining ârubâ and put into the oven for 7 minutes. Turn over the strips and back for another 7 minutes. Remove parchment with bacon to a cooling rack.
- Next, I toast 2-1/2 cups of whole oats (not instant) in a large, dry skillet over low heat until they brown lightly and (more importantly) start to smell nutty. This step is optional but it does lend an imperceptible level of flavor to the oats. Leave in the pan to cool while youâ¦
- Cream 14 tablespoons of room temperature butter with 1 cup of white sugar and 1/4 cup packed light brown sugar. Start slowly until you can increase the speed to medium high so everything gets lovely and light. If you donât have a silicone condom for your paddle (one thatâs outfitted with phalanges to scrap down batter from the bowl), periodically stop the machine and do it manually.
- Now add 1 egg and one tsp of vanilla. Blend until fully incorporated.
- Meanwhile, gather up 1 cup of flour and to it add 3/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Give it a whisk to blend the dry ingredients. Slow down the machine and add the flour concoction; stop when just incorporated and smooth.
- Assuming that the candied bacon is cool â that is, the sugar doesnât cause a skin blister at the touch â pulse in a Cuisinart. Quality control is really important here. Taste and taste often. The caramel has encapsulated some of the bacon fat
- Incorporate the toasted oats while the machine is running on low until well incorporated. Add the candied bacon. Addâ¦whatever you like. Today, I added 1/2 pint of dried cherries and a little less than 1/2 bag of milk chocolate chips. I think butterscotch chips would be good, almonds, coconut, cinnamon, orange zest, whatever. Additional ingredients should add flavor as well as texture (duh), but everything in moderation; otherwise, youâll end up with warm granola nougat and no cookies.
- When I first made these cookies I rolled little balls of dough and lightly pressed them onto a cookie sheet lined with parchment, but I found that they didnât really spread to the extent that I thought. I like my cookies on the thinner side, so I made âpaddy cakesâ out of my dough balls and got the result I was looking for. If you want digestive biscuits, feel free to keep your dough puck on the thicker side.
- Peeve alert: I hate when recipes dictate the details of my cookie size; make a cookie the size of your head if it makes you happy. Start checking in at 10 minutes but I like mine at 14-15 minutes â cookies take on a more caramel color v. beige (or should I say, oatmeal).
- Last thought: Iâm a self-confessed salt-fiend so I sprinkle a few flakes of Maldon sea salt on top of the cookie before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 25 servings | |
| Calories 183 | |
| Calories from Fat 88 | 48% |
| Total Fat 9.95g | 12% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 136mg | 6% |
| Potassium 72mg | 2% |
| Total Carbs 20.95g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 11.39g | 8% |
| Protein 2.87g | 5% |
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