Bacon Chocolate Chip Oatmeal Cookies. Yeah It Happened

One of my favorite parts of my job is the opportunity to do some recipe creation. Last week I was tinkering with the best ways to make sugared bacon – tough gig I know – and once I found my preferred method I began thinking of what else I could do with the sticky, salty, mapley bacon goodness that I had created. I really liked the idea of putting it in a baked good but didn’t want it to be too sweet or too buttery. I also thought a little toothiness would suit the presence of bacon so I decided to whip up a oatmeal cookie base to make a home for these bits of chopped bacon and to compliment the smokiness I included some dark chocolate chips.

What came out of the oven 30 minutes later was something far more delicious than I ever expected. The bacon added a subtle flavor to the dough that only really popped out when you caught a bit of the bacon but otherwise is melted right in with the chocolate and other spices. I realized that only the slightest golden brown color on the top was the indication they were ready to come out of the oven. They were almost underdone but the resulting tender cookie was the ideal texture for the unusual mixings. I really could go on about the way the cookie’s flavor matured over night or how incredible they were dipped into my coffee the next day because they were really that good. So good, in fact, that they were gone before I got the time to snap a photo. So, if you get around to making these then share your photos otherwise I’ll take one for the team and make another batch just to get the photo – because these are the things I do for my art.

Bacon Chocolate Chip Oatmeal Cookie

  • 1 1/2 stick unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 6 Tbs granulated sugar
  • 1 egg + 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cup all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 teaspoon salt
  • 2 1/4 cups rolled oats
  • 1/2 cup maple bacon, chopped
  • 1/2 cup dark chocolate chips

Preheat oven to 350˚

Directions:

  1. In a stand mixer cream the butter and sugars until fluffy. Make sure to scrape down the bowl at least once during the process.
  2. Add the egg & egg white and vanilla and mix to incorporate – about 1- 1 1/2 minutes.
  3. In a separate bowl mix together the flour, baking soda, cinnamon, cardamom and salt.
  4. Add the dry ingredients to the wet and stir by hand with a wooden spoon until evenly incorporated. It may be a little lumpy but that’s ok.
  5. Add the rolled oats, bacon and chocolate chips and stir to combine.
  6. Scoop the dough on to parchment covered baking sheets and place in the oven for 12-14 minutes, until slightly toasted on the top.

Makes approximately 20 medium cookies. 

 

 

What Others Are Saying

  1. Matilda444 Oct 14, 2012 at 10:27 pm

    Yum!!! Photos here: http://www.flickr.com/photos/matilda444/8088391753/

  2. Emma Oct 15, 2012 at 10:02 am

    So glad you liked them. I was actually thinking of revisiting this recipe soon and I think you just gave me the nudge.

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