When you think of breakfast, and greasy, does bacon come to mind? Well, bacon is added to these Bacon, Oatmeal and Raisin Cookies. This is not your average sweet oatmeal cookie. The bacon adds a little saltiness and smoky flavor, which pairs great with a cup of coffee.
recipe from bon appetite
Ingredients
8 oz sliced bacon, cut into 1/4 inch squares
2 1/4 cups cake flour
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
1 cup (packed) dark brown sugar
2/3 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1/2 tsp. vanilla extract
1 cup old-fashioned oats
2/3 cup raisins
Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
Whisk flour, baking powder, baking soda and salt. Using an electric mixer, beat sugars and butter in a large bowl, occasionally scrapping down sides, until well blended, 2-3 minutes.
Add eggs one at a time, mixing well after each. Add vanilla; mix on medium speed until pale and fluffy, 4-5 minutes.
Mix in dry ingredients.
Fold bacon, oats, and raisins into batter and stir until evenly incorporated.
Chill for about 15 minutes so the batter isn't as sticky. Using a cookie scoop, form dough into balls and place on prepared sheets spaced at least 3" apart. Chill dough for 1 hour or cover and chill overnight. Arrange racks in upper and lower thirds of oven; preheat to 375 degrees.
Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft. (The instructions say 20-22 minutes, but with my oven, 19 minutes was too much.) Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely.
2/3 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1/2 tsp. vanilla extract
1 cup old-fashioned oats
2/3 cup raisins
Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
Whisk flour, baking powder, baking soda and salt. Using an electric mixer, beat sugars and butter in a large bowl, occasionally scrapping down sides, until well blended, 2-3 minutes.
Add eggs one at a time, mixing well after each. Add vanilla; mix on medium speed until pale and fluffy, 4-5 minutes.
Mix in dry ingredients.
Fold bacon, oats, and raisins into batter and stir until evenly incorporated.
Chill for about 15 minutes so the batter isn't as sticky. Using a cookie scoop, form dough into balls and place on prepared sheets spaced at least 3" apart. Chill dough for 1 hour or cover and chill overnight. Arrange racks in upper and lower thirds of oven; preheat to 375 degrees.
Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft. (The instructions say 20-22 minutes, but with my oven, 19 minutes was too much.) Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely.
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