Breakfast Cookies With Bacon Recipes

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BREAKFAST COOKIES WITH BACON



Breakfast Cookies With Bacon image

I as at the General's house for a brunch and these were so good I had to ask for the recipe! They're sweet and salty - a favorite combination of mine. My son asked me to make them the other day and I searched and couldn't find anything like them so figured I'd post it to keep the recipe alive. Hope you enjoy!

Provided by Buzymomof3

Categories     Drop Cookies

Time 35m

Yield 24 cookies

Number Of Ingredients 8

1/2 lb bacon, cooked and chopped
1/2 cup butter
3/4 cup sugar
1/2 cup raisins
1 cup flour
1/4 teaspoon baking soda
2 cups corn flakes
1 egg

Steps:

  • cook bacon till crisp - then break into small pieces.
  • Beat together butter and sugar till fluffy, beat in egg, combine dry ingredients and mix into butter mixture.
  • Add bacon, corn flakes, and raisins and stir in by hand.
  • Drop by teaspoonful onto UNgreased cookie sheet 2" apart.
  • Bake 350 for 15 minutes. Cool 1 minutes, move to rack.

BACON CHOCOLATE CHIP COOKIES



Bacon Chocolate Chip Cookies image

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

9 slices thick-cut bacon, about 3/4 pound
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, cubed and at room temperature, plus more melted if needed
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons molasses
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips

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).

BREAKFAST SANDWICH COOKIES



Breakfast Sandwich Cookies image

Provided by Valerie Bertinelli

Time 50m

Yield 18 cookies

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for serving
4 ounces cream cheese, at room temperature
1 large egg
2 cups all-purpose flour
1 tablespoon dried chives
1 1/2 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for garnishing
1 cup grated white Cheddar
1/2 cup chopped cooked bacon
Your favorite jam for serving, optional

Steps:

  • Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined.
  • In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand.
  • Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough.
  • Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired.

BACON OATMEAL BREAKFAST COOKIES WITH MAPLE GLAZE



Bacon Oatmeal Breakfast Cookies With Maple Glaze image

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

½ pound bacon
½ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups quick cooking oats
⅞ cup confectioners' sugar
1 ½ tablespoons water, or as needed
1 ½ tablespoons real maple syrup

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-GRANOLA BREAKFAST COOKIES



Bacon-Granola Breakfast Cookies image

Bloggers Adam and Joanne Gallagher from Inspired Taste make cookies with crispy bacon and crunchy granola bites, perfect for breakfast!

Provided by Inspired Taste

Categories     Breakfast

Time 40m

Yield 16

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix
1/4 cup Original Bisquick™ mix
2 eggs
2 pouches Nature Valley™ oats 'n honey crunchy granola bars (from 8.9-oz box), broken into small pieces
4 slices bacon, crisply cooked and crumbled

Steps:

  • Heat oven to 350°F
  • In large bowl, stir together all ingredients.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet to cooling rack.

Nutrition Facts : ServingSize 1 Serving

BREAKFAST COOKIES



Breakfast Cookies image

I like to give my family a hearty start in the morning, especially when they have to eat in a hurry. These easy-to-make "cookies" are perfect for a breakfast on the run and really appeal to the kid in all of us. -Wanda Cox, Roscommon, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 11

2/3 cup butter, softened
2/3 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup old-fashioned oats
1/2 cup toasted wheat germ
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled

Steps:

  • In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in oats and wheat germ. Fold in cheese and bacon. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 15-17 minutes or until light brown.

Nutrition Facts : Calories 183 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 248mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

BACON BREAKFAST COOKIES



Bacon Breakfast Cookies image

From Candace Breaux on Just A Pinch Recipes online. Posted so as not to lose... can't wait to try these!!

Provided by Raquel Grinnell

Categories     Breakfast

Time 30m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 7

1 cup flour, sifted
1/4 teaspoon baking soda
3/4 cup brown sugar (can also use regular white sugar)
1/2 cup bacon, crumbled (not artificial bacon bits, to make, cook bacon until crisp and crumble)
1/2 cup margarine (or butter)
1 egg (can use egg substitute)
2 cups corn flakes

Steps:

  • Preheat oven to 350.
  • Mix flour, soda and sugar.
  • Stir in bacon crumbles.
  • Mix in margarine and egg.
  • Stir in cereal. Blend well but do not beat.
  • Drop by teaspoonfuls on ungreased cookie sheet.
  • Bake for 12-15 minutes. Cool slightly before removing.

Nutrition Facts : Calories 104, Fat 5.4, SaturatedFat 1.3, Cholesterol 9.8, Sodium 104.3, Carbohydrate 12.8, Fiber 0.2, Sugar 6.9, Protein 1.4

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