To say you don’t like cookies, would be like saying you don’t like happiness. Or puppies. Or air to breathe. Sure, there’s probably a variety of cookie you may avoid due to preference, allergies, or dietary restrictions – but who the heck doesn’t like the idea of a cookie?
I LOVE cookies.When I was young, we used to buy a big tub of cookie dough at Costco, which my brother and I would attack with a spoon (salmonella be damned!). I used to take a to-go box from my college cafeteria, and fill the entire thing with fresh-baked cookies. I’d go so far as to say that most of life’s problems can be calmed with a fresh-baked chocolate chip cookie and a glass of milk (or almond milk in the case of my early-30’s, late-onset lactose intolerance). There’s a great scene in the film Stranger Than Fiction that covers this idea.
Somehow I am not obese.
Last week, my work day was interrupted with the kind of text that makes your eyes go wide. Gina sent me a quick note to tell me she was baking Bacon Chocolate Chip Oatmeal Cookies.I may have audibly gasped. I’m no stranger to bacon. It makes breakfast better. It makes lunch better. Heck, there’s plenty of room for it in dinner, too.
But bacon in cookies is a new concept to me. It’s one of those illuminating concepts that opens up a whole new world for me (queue Aladdin). Now if you’ve spent any time around here hanging out, you’ll know that every page has something delicious on it. I regularly get texts about food that literally and figuratively makes my jaw drop. I hurriedly finished my work day, shut down my computer, and headed home to cram those cookies into my face as fast as possible. When I walked in the front door, I was greeted with the smell of delicious baked goods. It was the kind of warm smell that wraps itself around you, as though a cartoon “smell” line was wafting through the house from the oven.
As Gina explained her process about the cookies, I couldn’t even hear her. My mouth was full of a sweet, savory bite of perfection. While I believe a chocolate chip cookie is the perfect cookie, the addition of bacon toned down the sweetness to create a new kind of experience. It was a little savory, still sweet – and all delicious. I simply can’t recommend these cookies enough. I selfishly didn’t bring the spoils into the office, as I wanted to finish them myself. I figured, who wants to explain to the company vegetarians that these cookies have meat in them. Sounds weird, right? Maybe it is. But it’s delicious and that shouldn’t stop you from preheating your oven right this instant.
Adapted from Shutterbean
- 6-7 slices of bacon
- 2 cups all purpose gluten-free flour (I used THIS one)
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup brown sugar, packed
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1 cup chocolate chips
- Line two baking sheets with parchment paper and set aside.
- In a large skillet, cook your bacon until crispy and golden brown. Set it on a paper towel to cool. Once cooled, chop it into small bite sized pieces and set aside.
- Whisk together your flour, almond flour, baking powder, baking soda, and salt. Set aside.
- Add your butter, brown sugar and granulated sugar to a stand mixer. Mix for 2-3 minutes, occasionally scraping down the sides.
- Add one egg to the mix at a time, beating well in between.
- Add in your vanilla extract and beat the mixture again for 4-5 minutes, or until it becomes fluffy and light in color.
- Mix in your dry ingredients slowly as your mixer is running. Mix until all of the dry ingredients are well incorporated.
- Fold in your bacon, oats and chocolate chips.
- Using a cookie baller or a couple of spoons, portion out your cookie dough onto your parchment lined baking sheets. Space the cookies at least two inches apart from one another.
- Chill your dough for an hour, or cover your dough and chill up for up to overnight.
- Once your dough is chilled, preheat your oven to 375 degrees.
- Bake your cookies for 10-15 minutes, rotating the baking pan half way through.
- Your cookies are done when the edges are golden brown and the centers are still slightly soft.
- Allow your cookies to cool for at least 10 minutes on your baking sheets, and then transfer to a wire rack to cool completely.