swift, delicious, and handmade whipped cream. The vanilla warms and enhances the often too sweet treat, while the lemon gives a mild citrus flavor. I reduced the sugar by half by including these two items!n Great for desserts, fruit dip, French toast, and as a base for more complex recipes that call for cream.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 18 |
| Yield: | 1 1/2 dozen |
Ingredients
- ½ pound bacon
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups quick cooking oats
- ⅞ cup confectioners’ sugar
- 1 ½ tablespoons water, or as needed
- 1 ½ tablespoons real maple syrup
Instructions
- 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 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.
- 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.
- To make glaze, whisk confectioners’ sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 237 mg |
| Sugars | 19 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
They were gone before I made my Christmas trays!
This was really a great cookie, not the most nutritious with all the sugar and I can’t eat just one! I had to research what 7/8 cup was = 1 cup plus 2 tblsps. Way more glaze than needed. Probably 1/2 cup confectioners sugar would have still been more than enough. My dough sat in the refrigerator overnight and was very, very firm the next morning. I managed to get 17 cookies from it, too firm to flatten with a fork so I just pressed down with my hand. I will make these again and again.
These are yummy!
I would love to make these but am just wondering if they are freezer friendly as it just me who I am cooking for
These were amazing breakfast cookies. I would have taken a pic but they didn’t last that long. They were soft and the glaze made them over the top. I did add maple flavoring to the glaze in addition to the real maple syrup. It made the maple flavor more pronounced. Excellent!
Sadly this did not have the bacon burst I wanted it to and I even put more then it called for. My children didn’t even recognize there was bacon in it. I used a no nitrite, uncured bacon-perhaps that impacted the flavor. They taste just like a oatmeal cookie. They didn’t require the glaze, it made them too sweet. Maybe regular bacon next time?
Love this I just spread on cookie sheet lined with parchment paper cut in squares when done. Thanks for the recipe.
We made these for our employees Christmas gift baskets, and now my girlfriend has a standing request to make them for everyone. They enjoyed them that much. We made 2 batches, one with bacon and one without.
These breakfast cookies are FANTASTIC! I used unsalted butter. The dough was perfect and these cookies are now my favorite breakfast!!!
do a test batch first, and make sure that the suggested serving size is appropriate for what you’re going for. The 1/3 cup suggested service size is a little big for a cookie. The recipe in and of itself is delicious though.
These are really good! As I type this review, I’m making my second batch. I I’m never hungry in the morning, but take medication which requires I take with food and these – I can definitely handle eating in the morning. My husband really liked them also and he is totally a bacon, eggs & pancake kinda guy! I was actually a tad miffed when I went to the pantry to get a couple one morning, a few days after I made them, and they were all gone!! LOL
I used thick sliced hickory bacon that I always buy. I think I would use unsmoked bacon next time. We had a bacon party this past weekend where everyone made something with bacon. These cookies were a huge hit! Everyone loved them.
These were awesome! I left off the glaze because I thought they were sweet enough without it. I used 6 Tablespoons of softened butter and 2 Tablespoons of bacon grease instead of the 1/2 cup of butter. Other than that, I made them exactly as written. Everyone in the family loves them!
Love it we did not change anything We had friends over they took the recipe home
Awesome flavours. I glazed them a bit less and I’d probably use a bit more bacon next time, but still really yummy
Very easy recipe. The cookies lasted about 20 minutes and everyone was looking for more. I only changed the glaze I like to use heavy cream instead of water or milk with the syrup. Looking forward to more fall cookies. Like anything pumpkin or apple
I will not make these again. I did as instructed and they were good but no one could taste the bacon though I even added some bacon grease to the dough. So, I think a much healthier alternative would be oatmeal cookies with raisins or cranberries. I see no reason to add the bacon – certainly no health reason. (May I say the dough was awesome – ha! – just not a healthy alternative to breakfast. If I have bacon, I want to taste it. ) Thanks to all.
These were amazing!!! Didnt change a thing with the cookie recipe except that I baked them at 350 instead (my oven tends to run hotter). I made my own version of the glaze however. I used 1 1/2 cups powdered sugar, 1 1/2 tbsp maple syrup, 1 tsp melted butter, and 2 tbsp water. It was a good consistency and had a good flavor balance. Not too sweet. Next time I’ll be doubling the recipe!
made these came out great different for a cookie but of you like bacon try them yum
I made these several times for the church cookie & candy sale & for home. They were easy and my husband and neighbors loved them. It’s now a Family favorite!
This was wounderful. Will. Make them more and more.