Oatmeal Raisin Bacon Cookies {Gastropost Mission #40 – Part II}

Obviously this Bacon Mission was a mission in two parts for me, as I had to try to incorporate it into some form of baked good. I’ve made Peanut Butter Bacon Cookies twice in the past without success. For the first batch I roasted the bacon in the oven, and didn’t like how it was more chewy than crisp in the cookie. For the second batch, the recipe I used had molasses (good) but the dough was so crumbly it barely stayed together (bad).

So I switched gears and dove into these Oatmeal Raisin Bacon Cookies! It’s no mistake that there are no recipes for Oatmeal Raisin cookies here on Planet Byn; they are the basement dwellers on my hierarchy of cookies, ranking only slightly above the dreaded Snickerdoodle. But I thought with the bacon mixed in they’d be kind of a breakfast-y type cookie, especially since Aoife was telling me about how she’s been adding maple syrup and bacon to her morning oatmeal as a treat.

They turned out great: thick and chewy, with a smoky salty flavour from the bacon. I think they’d be a great treat for a brunch table, or just for that bacon lover in your life.

Oatmeal Raisin Bacon Cookies

Source: Shutterbean

Yield: I made a half batch (reflected below) and got just over a dozen cookies

Ingredients

1/4 cup (1/2 stick) butter, room temperature

1/2 cup brown sugar

1/3 cup sugar

1 egg

1/2 tsp vanilla

1 cup + 2 tbsp flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup rolled oats

1/3 cup raisins

4 oz bacon, cooked until crisp, and chopped into 1/4″ pieces

(I also think cinnamon would be outstanding up in here, maybe 1/8 tsp?)

Directions

In a large bowl, cream together the butter and sugars until light and fluffy. Blend in the egg and vanilla. Add the flour, baking powder, baking soda and salt and stir in until combined. Fold in the oats, raisins and bacon. Using a cookie scoop, scoop dough into balls onto a plate and chill dough for an hour or cover and chill overnight.
When ready to bake, preheat the oven to 350, and line two cookie sheets with parchment paper. Place dough balls on sheets about 2″ apart and then bake for 13-15 mins, rotating cookie sheets halfway through baking.

Sorry I’m not sorry about the jar and stripey straw peeps…I just had to do it…