Double whammy cookie post!!!
I made BOTH for Mother’s Day. My gram LOVES potato chip cookies (I’ll make those sometime soon!) so I figured she may like the bacon chocolate chip cookies. On the other hand, my pap can’t eat chocolate so I made the oatmeal cookies with him in mind. Each grandparent got their own batch and were thoroughly enjoyed by all.
Bacon Chocolate Chip Cookies
For Caramelized Bacon
10 Strips Bacon
1/2 Cup Dark Brown Sugar
1 Stick Butter, plus 2 Tablespoons
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Teaspoon Vanilla
1 1/ 8 Cup Flour
1/2 Teaspoon Baking Soda
1 Heaping Cup Dark Chocolate Chips
Caramelized Bacon (above)
For Caramelized Bacon
Pre heat oven to 380F
Line a baking sheet with tin foil and lay strips of bacon on top.
Sprinkle bacon with half the brown sugar.
Bake for 5-7 minutes and flip the bacon.
Sprinkle bacon with the rest of the brown sugar.
Bake for another 5-7 minutes or until a deep brown color.
Make sure the bacon does not burn!
Remove from oven and cool.
Once cooled, chop bacon into small pieces.
Pre heat oven to 350F and grease baking sheets.
In a small bowl whisk together flour and baking soda and set aside.
In a large bowl beat together butter and sugars. Add egg and vanilla and mix until combined.
Add the flour mixture to the butter mixture, slowly and mix until combined.
Mix in chocolate chips and caramelized bacon.
Place small tablespoon sized balls of dough onto greased baking sheet about 1 1/2 inches apart.
Bake for 12-15 (varies) minutes or until a light golden color.
Remove from oven and cool on a wire rack.
Thick, Chewy Oatmeal Raisin Cookies
This is a half recipe. It makes a couple dozen standard-size cookies.
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)
Preheat oven to 350°F.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
Chill the dough for a bit in the fridge and then scoop it.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
oatmeal raisin in the foreground, bacon chocolate chip in the background.
Both cookies were amazingly tasty. I gave one to Brad and didn’t tell him about the bacon. He could smell it and asked, in a slightly concerned tone, “Is there… bacon in this?” Eat it and find out! He liked it. I couldn’t stop myself from eating them. Thank goodness they were for Mother’s Day and I pawned them off on to other people 🙂
Happy (belated) Mother’s Day!