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Bacon, Oatmeal, and Raisin Cookies

Bacon, Oatmeal, and Raisin Cookies

Ingredients

  • 8 ounces sliced bacon, cut into 1/4-inch squares
  • 1 cup (packed) dark brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract

Recipe Preparation

  • Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.

  • Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.

  • Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.

  • Arrange racks in upper and lower thirds of oven; preheat to 375°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. do ahead: Can be made 3 days ahead. Store airtight at room temperature.

Recipe by Autumn Martin of Hot Cakes Confections for Stumptown Coffee Roasters in Seattle WA,Photos by William Abranowicz

Nutritional Content

20 cookies, 2 cookies contain: Calories (kcal) 448.2 %Calories from Fat 27.8 Fat (g) 13.9 Saturated Fat (g) 7.1 Cholesterol (mg) 69.5 Carbohydrates (g) 72.9 Dietary Fiber (g) 1.9 Total Sugars (g) 42.9 Net Carbs (g) 71.1 Protein (g) 7.9 Sodium (mg) 472.2Reviews Section


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