Bacon Oatmeal Breakfast Cookies with Maple Glaze
Ingredients
- bacon (8 ounces)
- unsalted butter (0.5 cup)
- white sugar (0.5 cup)
- packed brown sugar (0.5 cup)
- egg (1 )
- vanilla extract (0.5 teaspoon)
- all-purpose flour (1 cup)
- ground cinnamon (1 teaspoon)
- baking soda (0.5 teaspoon)
- salt (0.5 teaspoon)
- quick-cooking oats (1.5 cups)
- confectioners' sugar (0.875 cup)
- water (1.5 tablespoons)
- real maple syrup (1.5 tablespoons)
Instructions
- Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. When cool, chop bacon; set aside.
- Beat butter, white sugar, and brown sugar together in a large mixing bowl with an electric mixer on medium speed until fluffy. Beat in egg and vanilla extract until thoroughly combined. Whisk flour, cinnamon, baking soda, and salt together in a separate bowl; stir into butter mixture. Gradually stir in bacon and oats, about 1/3 cup oats at a time. Cover dough with plastic wrap; refrigerate at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
- Scoop about 1/3 cup dough per cookie and roll into balls; place at least 3 inches apart on the prepared baking sheets. Flatten balls slightly using a fork dipped in water.
- Bake in the preheated oven until golden brown with slightly browner edges, 10 to 12 minutes. Cool on baking sheets 3 to 5 minutes before transferring to wire racks to cool completely.
- Meanwhile, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth; let stand about 5 minutes to slightly thicken. Drizzle on tops of cookies; let stand about 20 minutes to set before storing.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 196
- fat: 8 g
- sats: 4 g
- carbs: 29 g
- fibre: 1 g
- protein: 4 g
- salt: 0.237 g