Maple Oatmeal Cookies with Bacon & Apple
D'Artagnan chef bio | Yield: About 30 cookies
Our oatmeal cookie recipe is studded with crumbled bacon, toasted pecans, and two kinds of apples. Sweet and salty, chewy and crisp, and delicious anytime!
- 6-8 slices Applewood Smoked Bacon
- 1 1/2 cups pecans
- 2 sticks unsalted butter, at room temperature
- 1 cup dark brown sugar, lightly packed
- 1 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoons pure vanilla extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 cup chopped Granny Smith apple
- ½ cup chopped dried apple
- Coarse grained maple sugar
- In a skillet set over medium heat, cook the bacon until crisp. Drain bacon slices on paper toweling then chop. Set aside, along with 1 tablespoon of bacon fat.
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop coarsely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, bacon fat, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time. Add vanilla.
- Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Stir in the oats, apples, bacon, and pecans and mix just until combined.
- Drop 2-inch mounds of dough onto sheet pans lined with parchment paper or silicon mats. Flatten slightly with a damp hand. Sprinkle the top of each cookie with maple sugar. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.