Morning light and sizzling bacon go well together. Bacon cooked slowly on low makes a morning good.
Chocolate goes with soft sunlight too, right? Just to be sure…we’ll use two types of chocolate.
This is the opening moment of a bacon baking mystery morning.
Hunks and slivers of chocolate are gonna get folded into fluffy batter along with crisply cooked, roughly chopped bacon.
Dough will be rolled while pigs watch, eyes wild from three successive espressos.
Oatmeal Chocolate Chunk Bacon Cookies: mystery solved. Mouth made happy.
Soft-centered oatmeal cookies with crisp edges and melty pools of semi-sweet and dark chocolate are sweet and thick enough to quiet the bacon a bit. You get a salty, smoky pop every once in a while. It’s just enough bacon-y goodness to make it seem totally okay to have cookies and three espressos for breakfast.
May the dawn bring you thick, soft cookies with two types of chocolate and bacon.
Summary: Soft-centered oatmeal cookies with crisp edges and melty pools of dark and semi-sweet chocolate and salty, smoky pops of bacon.
- 1 cup unbleached, all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cups Old Fashioned oats
- 3/4 cups golden brown sugar
- 1/2 cup unsalted butter at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup dark chocolate, roughly chopped
- 1/2 cup semisweet chocolate, roughly chopped
- 2 pieces of crisply cooked bacon, roughly chopped
- Preheat oven to 350 degrees. Rack should be in center of oven.
- Line a large baking sheet with parchment paper or a silpat sheet. Set aside.
- In a medium bowl whisk together the flour, baking soda and salt.
- Add the oats and stir with the whisk to get them well distributed through the flour, soda, salt mixture. Set aside.
- In a separate bowl beat the butter and brown sugar with a mixer on high speed until light and fluffy.
- Add the egg and vanilla extract and beat well to combine.
- Fold the dry ingredients into the wet ingredients by hand until just combined.
- Add the chopped chocolate (both types!) and chopped bacon and fold briefly to distribute.
- Take a generous spoonful of batter and briefly roll it between your hands to form dough balls. This recipe will make a baker’s dozen or 13 dough balls which will bake up into 13 cookies.
- Place dough balls on a silpat lined baking sheet. Leave some space between them so they don’t run together.
- Bake at 350 degrees for 10-11 minutes. The centers will be soft but not runny. The edges should be golden brown.
- Cool on a rack.
- Store in airtight container. These cookies will keep for a few days though they really are best on the day they’re baked.
Preparation time: 10 minute(s)
Cooking time: 10-11 minute(s)
Number of servings (yield): 13 cookies
Culinary tradition: USA (General)
Copyright © fatpiginthemarket. Recipe by fat pig. Microformatting by hRecipe.