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.