BACON CHOCOLATE CHIP COOKIES
As a Southerner, I know that you should never, ever waste rendered bacon fat. So naturally I had to try and incorporate that liquid gold into one of my favorite foods: chocolate chip cookies. Over time, this evolved into actually putting the bacon into the cookie as well, which adds some extra crunch alongside the chocolate chips. While bacon fat can cause cookies to get very thin and crispy, the addition of molasses, cornstarch and an egg yolk help ensure that these cookies stay soft and chewy long after they've come out of the oven.
Provided by Sarah Holden
Categories dessert
Time 1h45m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven.
- While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
- Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup.
- Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup.
- Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don't have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter.
- Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute.
- Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour.
- Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours.
- While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces.
- When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more.
- Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm!
- Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook's Note).
BACON OATMEAL BREAKFAST COOKIES WITH MAPLE GLAZE
All the flavors that make up the perfect breakfast in one cookie!
Provided by Moonsinger38
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.
- Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
- Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.
- Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.
- To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 28.8 g, Cholesterol 28.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 237.3 mg, Sugar 18.6 g
BACON GREASE SUGAR COOKIES RECIPE - (4/5)
Provided by á-6399
Number Of Ingredients 10
Steps:
- Heat oven to 375 (?). Sift dry ingredients. Cream bacon grease and sugar. Beat in egg, vanilla and orange peel. Mix in dry ingredients alternately with milk, beginning andRoll out dough to 1" thickness. Cut. Can sprinkle with sugar now or if frosting, leave bare. Bake 10-12 mins.
BACON FAT GINGERSNAPS
The former New York Times fashion critic Cathy Horyn is also an accomplished home baker. (Not many of us food writers are also sleek fashion plates, so her kitchen prowess is all the more impressive.) This recipe is based on Swedish ginger cookies, a Scandinavian-American tradition in her hometown, Coshocton, Ohio, but it is also the cookie equivalent of a Chanel suit: updated, modern, but ultimately a familiar take on a classic. The flavors are truly remarkable, with a robust and smoky-salty undertone that sets these apart from other gingersnaps. Make bacon for breakfast a couple of weekends in a row, strain the fat into a container, and refrigerate: you'll soon save up enough for a double batch.
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 45m
Yield 3 to 4 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick liners.
- In a food processor fitted with a metal blade, combine all ingredients. Pulse until a smooth, stiff dough forms. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.
- Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.
- Bake until flat and dark brown, about 10 to 12 minutes. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough. Store cookies in an airtight container.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 6 grams, TransFat 0 grams
MOUTHWATERING BROWN SUGAR BACON
My grandpa was the biggest bacon lover I know... and this was his favorite bacon recipe! The brown sugar caramelizes onto the bacon, making a mouthwatering sweet and savory treat!
Provided by Angela
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Arrange bacon on the baking sheet in a single layer; edges can touch or slightly overlap. Sprinkle brown sugar generously on top. Sprinkle pecans over the sugar.
- Bake in the preheated oven until browned and glazed, 10 to 15 minutes.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 19.1 g, Cholesterol 27.3 mg, Fat 13.9 g, Fiber 0.5 g, Protein 9.7 g, SaturatedFat 3.7 g, Sodium 578.8 mg, Sugar 18 g
BACON COOKIES
Pliable chewy Bacon Cookies with a touch of maple. You must keep your eyes on these during the last couple of minutes. They get brown significantly faster during the end of baking. Slice Bacon into small pieces before frying then you won't have to crumble it. Press the Bacon between layers of paper towels when cool enough. You will have a buttery cookie with Bacon and not a Bacon grease cookie.
Provided by Gina Rae Vinson
Categories Drop Cookies
Time 22m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat together butter, brown sugar and sugar until fluffy.
- Stir in eggs and maple syrup and beat for 1 more minute.
- In a small bowl, combine flour, baking soda and salt and add in batches to mixing bowl. Beat just long enough to incorporate.
- Stir in the bacon pieces by hand.
- Drop by tablespoons 2 inches apart onto cookie sheets.
- Bake at 375 degrees for 7-10 minutes, until golden brown.
PEANUT BUTTER BACON COOKIES
Peanut butter and bacon combine to make these delicious treats! My husband thought the recipe sounded like a waste of perfectly good bacon but loved the outcome and requests them often.
Provided by cc51
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat peanut butter, 1/2 cup white sugar, and brown sugar together in the bowl of a stand mixer until well combined. Add egg and baking soda; beat until smooth, 1 minute. Fold in bacon. Form dough into walnut-sized balls.
- Pour 2 tablespoons white sugar into a bowl; roll balls in the sugar until coated. Arrange coated balls on a baking sheet.
- Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 10.3 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 105.5 mg, Sugar 9.1 g
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