All the flavors that make up the perfect breakfast in one cookie!

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.

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  • 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.

  • To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.

Nutrition Facts

196 calories; 7.6 g total fat; 28 mg cholesterol; 237 mg sodium. 28.8 g carbohydrates; 3.5 g protein; Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2012
These cookies were delicious! I made two batches in the same day for a Bacon Bake Off at my job. I made some slight changes to the second batch which I thought made them more my style (thinner larger and crispier). I left all fat on bacon and used about 1/4 cup of the bacon fat mixed into the butter mixture. Doing these two things gave a more balanced taste as I felt the first was a little too sweet. I also nixed the salt the second time and only used 1T water for the glaze. I also used a heeping tablespoon to portion out cookies and they were large and delicious!!! Pics included:) Awesome recipe thanks for sharing!!! Read More
(66)

Most helpful critical review

Rating: 3 stars
09/05/2012
I made this recipe as written minus the glaze. My cookies tasted amazing however they spread something terrible. Will add a cup of flour with next attempt. A new classic for this family. Thank you! Read More
(10)
73 Ratings
  • 5 star values: 55
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
05/08/2012
These cookies were delicious! I made two batches in the same day for a Bacon Bake Off at my job. I made some slight changes to the second batch which I thought made them more my style (thinner larger and crispier). I left all fat on bacon and used about 1/4 cup of the bacon fat mixed into the butter mixture. Doing these two things gave a more balanced taste as I felt the first was a little too sweet. I also nixed the salt the second time and only used 1T water for the glaze. I also used a heeping tablespoon to portion out cookies and they were large and delicious!!! Pics included:) Awesome recipe thanks for sharing!!! Read More
(66)
Rating: 5 stars
05/08/2012
These cookies were delicious! I made two batches in the same day for a Bacon Bake Off at my job. I made some slight changes to the second batch which I thought made them more my style (thinner larger and crispier). I left all fat on bacon and used about 1/4 cup of the bacon fat mixed into the butter mixture. Doing these two things gave a more balanced taste as I felt the first was a little too sweet. I also nixed the salt the second time and only used 1T water for the glaze. I also used a heeping tablespoon to portion out cookies and they were large and delicious!!! Pics included:) Awesome recipe thanks for sharing!!! Read More
(66)
Rating: 5 stars
12/21/2011
I made these breakfast cookies the other day. My family has alot of diabetics so I made these using Splenda and reg. bacon. The glaze I made using Log Cabin sugar free syrup and they turned out just great. I found the next morning when I tried one that putting it in the microwave for 10-15 sec. warmed it up just enough to make it really yummy. For a diabetic I could see having a serving of Egg beater scrambled eggs and some fresh fruit to make a complete breakfast. Read More
(40)
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Rating: 5 stars
09/17/2011
These cookies are the BOMB!! I always try at least one the night before if it's a new cookie to make sure I don't need to whip up some chocolate chip cookies instead. I had to stop myself from eating another and another.....VERY good cookie! Oh but I only needed one Tbspn of water in the glaze. 1 1/2 made it too watery. Read More
(36)
Rating: 5 stars
02/02/2012
I thought these were really good! I baked them for exactly 10 minutes as I think they remained a little chewier since they were a bit under-done. I accidentally read the directions wrong and added almost an entire pound of bacon which I didn't discover until after tasting...though I think I'll do the same thing next time because I thought they were perfect as they were. I probably wouldn't feel the need to add the 1/2 tsp of salt and would use unsalted butter if I were going to include that much bacon again (though I didn't think they tasted too salty I'm sure the Sodium count was probably fairly high with all of those factors together). I also added 1/2 tsp maple extract in addition to that amount of vanilla. I made the glaze but did not care for it as I notice is my preference regarding powdered sugar based glazes. I just brushed a bit of real maple syrup across the tops and they were perfect.:) Read More
(26)
Rating: 5 stars
10/09/2011
Awesome flavor! The bacon added just the right touch of savory to the sweet cookie. I have added raisins for a touch of fruit as well as mixed fruit bits to make the thing a truly complete breakfast with a glass of milk! Delicious! Read More
(12)
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Rating: 5 stars
09/18/2011
These are SO easy to make and absolutely delicious!! I used most a jar of bacon bits because I was being lazy about the bacon. While the cookies turned out very very good in retrospect I think cooking and dicing bacon would lend a far more bacon flavor to the cookies so I'll do this next time. And oh yes there WILL be a next time!! Read More
(12)
Rating: 5 stars
04/11/2013
Some people have mentioned that their cookies are spreading and coming out thin and crispy. You can avoid this if you cool your dough longer. I usually do it for at least 4 hours. Read More
(11)
Rating: 5 stars
12/19/2011
My son made these today and they are out of this world.. love the smooth taste of the spices. He made his smaller than what the recipe says scooped out teaspoon and they were nice and crispy. Can't wait to see how everyone says about them on Christmas Day. Thanks for sharing the recipe. Read More
(10)
Rating: 3 stars
09/04/2012
I made this recipe as written minus the glaze. My cookies tasted amazing however they spread something terrible. Will add a cup of flour with next attempt. A new classic for this family. Thank you! Read More
(10)