My Best Breakfast Oatmeal Bacon Cookie
Place cooked bacon in the refrigerator to cool. It makes chopping or cutting easier. The bacon is best if you don’t cook it until it brittle. You can pull off any extra fatty pieces.
I also find cutting the bacon into chunks about the size of your little finger nail is best.
I bake these on a baking stone in a Big Green Egg at 350 degrees same cooking time. But your kitchen oven will do fine. They won't have that infused smoke flavor.
1/2 cbutter, softened
1/2 ccane sugar
3/4 cbrown sugar, firmly packed
1/2 tspvanilla extract
1 call purpose flour
1/2 tspbaking soda
1 1/2 coats, uncooked
3/4 cnuts peacans or walnuts
1 cchocolate chips
How to Make My Best Breakfast Oatmeal Bacon Cookie
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.
- Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats nuts and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.( I use a baking parchment or silicone baking sheet)In the Kitchen.
I use a baking stone most the time in a Big Green Egg at 350 degrees.
- Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.
- Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.