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Categories:
bacon brown sugar maple syrup butter white granulated sugar egg vanilla Flour - unbleached baking powder baking soda salt rolled oats cherries milk
Viewed: 5 - Published at: 7 years agoIngredients
- 6 strips bacon
- 1/2 cup brown sugar 3.5 oz plus 1/4 cup, 1.75 oz
- 1 tablespoon maple syrup
- 18 tablespoons unsalted butter softened but still cool
- 1 cup white granulated sugar 7 oz
- 1 large egg
- 1 teaspoon vanilla
- 1 cup ap flour unbleached
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups rolled oats whole grain, not instant
- dried cherries
- milk
Method
- To make candied bacon...(hat tip: Not So Humble Pie) Par-cook bacon to render fat and pat off excess grease; Mix maple syrup with brown sugar and rub to coat the bacon (make sure it's cool enough to handle). Place bacon on a parchment-lined cookie sheet, dust with remaining sugar mixture and bake in a 350 degree pre-heated over for 14 minutes (flipping bacon half-way through the cooking time). Transfer parchment off the cookie sheet and let the bacon cool. When the candied bacon has set-up (cool and the sugars have solidified), pulse coarsely in a food processor (going to a bite-sized bit roughly the same size as a chip or raisin).
- Optional: toast 2-1/2 cups of oats in a large dry skillet until light brown and they give off a nutty aroma. Set aside to cool for later.
- Preheat your oven to 350 degrees and make sure your rack is in the middle position. Proceed with steps 4 through 10 (hat tip: Cook's Illustrated)
- To a stand mixer with paddle attachment, whip butter with 1 cup white granulated sugar and 1/4 light brown sugar until fluffy.
- Add one egg and the vanilla -- mix until well blended (30 seconds).
- To the flour, whisk in baking soda, baking powder and salt. Add the flour mixture to beaten butter (on low) until fully incorporated.
- Gradually add oats (whether toasted or raw), followed by candied bacon bits and any additional "mix-ins" (in this case, about 1/2 pint of dried cherries and slightly less than 1/2 bag milk chocolate chips) -- just until the ingredients are incorporated throughout the dough.
- Scoop out about 2 tablespoons of cookie dough and roll into a ball; then make a "paddy cake" by pressing the dough ball relatively flat between your palms (about one centimeter or 1/4 inch thick) and place on a cookie sheet lined with parchment. Cookies will spread a bit, so space accordingly.
- Optional: sprinkle tops with a few flecks of Maldon or any kind of sea salt you have in the pantry.
- Check cookies at 12 minutes but could bake as long as 15 depending on how you like them.
