That’s not a type-o, you read it right!! There is BACON in these cookies! I was intrigued but a bit skeptical when one of my Bon Appétit magazines arrived and these little bad boys were hidden in an article about the country’s best coffee bars. I looooove chocolate and I’m a big fan of bacon, I’ve heard all the hype about bacon and chocolate tasting amazing together, I’ve shelled out the dough for the gourmet chocolate bars studded with bits of bacon, and to be quite honest I am not a fan. So, when I came across this recipe I was indeed a bit skeptical of bacon in cookies, but hey, it wasn’t bacon and chocolate together which I know I don’t like, instead it was oatmeal, raisins, and bacon- it’s sounded like breakfast!
After embarking on my veggie journey and finally failing after five months I figured I had to try these! It’s an easy recipe and the result was quite satisfying! The sweet molassesie taste of the dark brown sugar and the salty crispness of the bacon along with the oatmeal and raisins made for the tastes of breakfast in cookie form.
8 oz. sliced bacon, cut into ¼ inch pieces
2 ¼ cups cake flour
1 t baking powder
1 t kosher salt
½ t baking soda
1 cup, packed, dark brown sugar
2/3 cup sugar
1 stick unsalted butter, room temperature
2 eggs, room temperature
½ t vanilla
1 cup old-fashioned oats
2/3 cup raisins
- Line two baking sheets with parchment and set aside.
- Cook bacon in a frying pan set on medium-low until crisp. Drain on a plate lined with plenty of paper towels.
- Whisk flour, baking powder, salt, and baking soda together in a medium bowl.
- In the bowl of a stand mixer fit with the paddle attachment combine sugars and butter and beat on medium-high until light and fluffy.
- Add in the eggs one at a time, making sure they are incorporated before adding the next.
- Mix in the vanilla, continue to mix on medium for about four minutes.
- Mix in the dry ingredients.
- Using a spatula, fold in the bacon, oats, and raisins.
- Using either two spoons or a small ice cream scoop, scoop the batter into tablespoon size balls and arrange on the baking sheets.
- Refrigerate at least one hour or as long as overnight (make sure you wrap them up if you’re chilling them for a long time- you don’t want them starting to smell like onions!)
- Preheat oven to 375° F.
- Bake for 8-12 minutes or until the cookies are golden around the edges and soft in the center.
- Cool on the sheet for 10 minutes then transfer to a wire rack to cool completely.
Even though I was a bit wary about this recipe I have to say that these cookies are reeaaaallly good!