Wait, more words.
Chocolate Chip Bacon Cookies.
I just want to keep repeating this.
What could better? It’s a salty chocolatey cookie.
A few weeks ago I made my loaded Oatmeal cookies and mentioned the intent to try a bacon version. It seems bacon is finding it’s way into all sorts of recipes in my kitchen lately, which is funny for me because I was actually not a fan of bacon until relatively recently. Growing up, I just didn’t like it. I didn’t understand the whole obsession. I was scoffed at constantly for ordering my club sandwiches with no bacon, ridiculed and questioned for my demented palette, even accosted with the line “I even have Jewish friends who love bacon!”
Sigh. It was a difficult time for me. One that I am making up for in leaps and bounds since about a year ago when my loving boyfriend made me breakfast and insisted that I try
his bacon. Hesitant at first from my multiple unsuccessful attempts to enjoy the fatty meat, I raised a small piece to my mouth….and proceeded to consume all of the bacon that he had prepared like a ravenous dog let lose on the family picnic.
After this It seems only natural that bacon would eventually end up in a cookie recipe…
Chocolate Chip Bacon Cookies:
1 cup gluten-free Oat Flour
1 stick of Butter – room temperature
½ cup Brown Sugar
½ cup White Sugar
1 Tbsp Cinnamon
1 Tsp Nutmeg
1 Tsp Baking Soda
1 Tsp Coarse Salt
1 Tsp Vanilla
1 cup gluten-free rolled Oats
1 cup Chocolate Chips
1 lb of Bacon
1 ) Preheat the oven to 350’ (f)
2 ) Cook the bacon in a skillet until extra crispy. Drain over paper towels then chop into small bits when cooled.
3 ) Whip Butter
4 ) Add sugar and vanilla- cream into butter
5 ) Add egg to mixture
6 ) Separate bowl- combine flour, soda, salt, cinnamon, and nutmeg
7 ) Slowly add flour mix to butter mix
8 ) Stir in oats, and the chocolate chips and bacon and 1 tbsp bacon fat (I know this sounds gross, but it’s so good).
9 ) Cover the batter and put it in the fridge for about twenty minutes – especially if it’s warm in your kitchen, this is really important. Form into 1-1 1/2’’ balls and place on a parchment lined baking sheets leaving about 3’’ between cookies. Gently press each ball into the sheet to prevent rolling as they begin to cook.
10 ) Bake on parchment just till edges are brown – approx 5-8 minutes- the middle will look a little undercooked, not raw, but a finger poke will not show a firm cookie.
11 ) Let the cookies cool on the baking sheet for five minutes before moving. They need this time to solidify and almost dry out so that they don’t crumble when you pick them up.
It’s as though I’ve discovered I have a child that I didn’t know about. A salty, chewy, sweet, delicious child….served with vanilla ice cream.