Bacon Oatmeal Breakfast Cookies With Maple Glaze

Bacon Oatmeal Breakfast Cookies With Maple Glaze

31 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 15 m
Moonsinger38
Recipe by  Moonsinger38

“All the flavors that make up the perfect breakfast in one cookie!”

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Ingredients

Adjust Servings

Original recipe yields 1 1/2 dozen

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Directions

  1. 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.
  2. 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.
  3. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
  4. 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.
  5. 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.
  6. 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.

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Reviews (31)

Rate This Recipe
xkisslauren
30

xkisslauren

These cookies were delicious! I made two batches in the same day for a Bacon Bake Off at my job. I made some slight changes to the second batch which I thought made them more my style (thinner, larger and crispier). I left all fat on bacon and used about 1/4 cup of the bacon fat mixed into the butter mixture. Doing these two things gave a more balanced taste, as I felt the first was a little too sweet. I also nixed the salt the second time and only used 1T water for the glaze. I also used a heeping tablespoon to portion out cookies and they were large and delicious!!! Pics included :) Awesome recipe, thanks for sharing!!!

Jodman
28

Jodman

These cookies are the BOMB!! I always try at least one the night before, if it's a new cookie, to make sure I don't need to whip up some chocolate chip cookies instead. I had to stop myself from eating another and another.....VERY good cookie! Oh, but I only needed one Tbspn of water in the glaze. 1 1/2 made it too watery.

Diane
25

Diane

I made these breakfast cookies the other day. My family has alot of diabetics, so I made these using Splenda and reg. bacon. The glaze I made using Log Cabin sugar free syrup and they turned out just great. I found the next morning when I tried one that putting it in the microwave for 10-15 sec. warmed it up just enough to make it really yummy. For a diabetic I could see having a serving of Egg beater scrambled eggs and some fresh fruit to make a complete breakfast.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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