Growing up, it was one of our greatest wishes that cookies be allowed as a breakfast food. Alas, our parents were never quite convinced. Luckily, these days we get to eat whatever we want in the A.M. and so we’ve finally fulfilled this lifelong dream: Breakfast Cookies. Maple Bacon Breakfast Cookies, to be exact. Because bacon for breakfast is a no-brainer.
These oat filled cookies are chewy and sweet and filled with chopped bacon, and topped with a little more for good measure. They’re also drizzled with a sweet maple glaze that plays off of the smoky flavor of the bacon while contrasting with the saltiness. They’re an exercise in yin and yang, you might say, and it works so very well.
Are they the healthiest breakfast around? Nah. But neither are cinnamon rolls, and those are certainly worth consuming every once in a while. These are no different. They’re a special breakfast treat with an outstanding combination of flavors and a soft, chewy crumb. Long story short, our breakfast wish came true.
Bacon Breakfast Cookies
Serves 24; 1 hour 30 minutes
- 1/2 lb bacon, chopped and divided
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups quick cooking oats
- For maple glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons milk
- When ready to bake, preheat oven to 375°F and thoroughly grease a baking sheet with nonstick spray.
- Place the chopped bacon in a large, deep skillet and cook over medium-high heat until evenly browned. Remove to a paper towel lined plate to drain.
- In a large mixing bowl, beat butter and white and brown sugars together with an electric mixer on medium speed until fluffy. Add egg and vanilla extract and beat until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon and gradually mix in to the butter mixture. Stir in the oats and the bacon (reserving 1/3 cup to top the cookies later) and cover the dough. Chill for at least 1 hour.
- Once chilled, scoop out 1/3 cup of dough, roll into a ball, and place onto baking sheet, 3 inches apart. Using a fork dipped in water, flatten each ball slightly.
- Bake until cookies are golden brown, 10-12 minutes. Allow to cool on baking sheets for 3-5 minutes before removing to a wire rack to cool completely.
- While cookies are cooling, make the icing:
- In a medium bowl, beat together the powdered sugar, maple syrup, and milk. Pour over cooled cookies and top with reserved bacon. Enjoy!