I’m no stranger to the whole bacon in cookies sitch. I love that sweet salty combination like it’s nobody’s business.  But why limit ourselves to just peanut butter bacon cookies? Let’s go ahead and add it to my favorite cookie of ALL time (besides ginger molasses cookies). I present to you BACON Oatmeal Raisin Cookies.  Why didn’t I think of this sooner?

Let me tell you, these cookies are magical. The promise of one cookie makes my three year old eat ALL of his fruits & vegetables at dinner time.  And after eating three cookies for dessert, my husband gives me the “I love you soooooo much” look that I always hope to see when I make special treats. Good deal.

Did I mention that these beauties are considered breakfast cookies? Think hearty oatmeal & raisins mixed with a crispy cookie/scone. Bacon is added cuz it’s always so hard to figure out if you want a sweet or savory breakfast! It’s an all encompassing cookie and it’s gonna get me into SOOOOOOO much trouble.

And we’re off!

Ingredient gathering time! Make your bacon first! Your house smells like bacon now. Great.

Sugars + Butter.

Egg addition. One at a time. Add the vanilla and let that mixer go TO TOWN.

Get your dry ingredients ready. Drink some water while you’re doing it. What is that cup doing there?

TRACY!

Look at how nice and fluffy it is!

Dry ingredients meet wet ingredients.

Bacon chopping time. Taste some. Yes. Perfect.

Add the oats, raisins & bacon to the mixer. Do a little mixing. Just a little. Incorporate that shiz!

Now scoop out your dough onto two parchment lined baking sheets.

Like this…times two.

Bake until edges are brown. Let it cool….or eat one directly out of the oven like me. We’re smart.

Serve them up!

Eat them up! Share them, hoard them, and go nuts. Bacon in cookies are your new best friend.

Bacon Oatmeal Raisin Cookies

makes 24

(recipe slightly adapted from Bon Appetit)

• 8 oz. bacon
• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup (packed) brown sugar
• 2/3 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 2/3 cup raisins

Line two baking sheets with parchment paper & set aside. Cook bacon in a large skillet over medium low heat, until deep golden brown & crisp. Using a slotted spoon transfer bacon to paper towel and let cool. Chop bacon into 1/4 inch bits and set aside.

Whisk flour, baking powder, salt & baking soda in a medium bowl. Using an electric mixer, cream the butter and sugars together, occasionally scraping down sides for 2-3 minutes. Add one egg at a time and mix well in between additions. Add the vanilla and mix on medium speed until pale, light & fluffy, 4-5 minutes.  Mix in dry ingredients.

Fold bacon, oats and raisins into the batter and stir until evenly incorporated. Using a small ice cream scoop, measure and form dough into balls and scoop batter onto prepared sheets at least 2″ apart. Chill dough for an hour or cover and chill overnight.

Arrange racks in upper and lower thirds of oven. Preheat oven to 375F. Bake cookies, rotating pans halfway through, until edges are light golden and centers are slightly soft about 13-15 minutes. Let cool on baking sheets for 10 minutes. Transfer to wire racks and cool completely.