Cookies for breakfast!? What are you talking about!? Yes it's true finally cookies have hit the breakfast table and they're her to stay!
Now bacon in a cookie might sound weird but boy is it delicious! This moist and chewy oatmeal cookie with a hint of cinnamon is covered in sweet maple glaze and topped off with crispy salty bacon! This could be the pinnacle of sweet and salty!
- ½ lb bacon, chopped (reserve ¼ cup bacon for garnish)
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ cups quick oats
For maple glaze:
- 1 cup icing sugar
- 2 tablespoons maple syrup
- 2 tablespoons milk
- Place the chopped bacon in a large, deep skillet, and cook over medium-high heat, until evenly browned. Drain the bacon on a paper towel-lined plate.
- 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.
- Beat all ingredients together until smooth and drizzle over cooled cookies. Garnish with reserved bacon and enjoy cookies for breakfast!