Bacon Oatmeal Breakfast Cookies with Maple Glaze: Sweet & Savory Mornings!
These aren’t your grandma’s oatmeal cookies. Forget the bland, boring breakfast. Prepare to have your mind blown with these **Bacon Oatmeal Breakfast Cookies with Maple Glaze**. We’re talking crispy bacon, chewy oats, a touch of brown sugar sweetness, and a decadent maple glaze to tie it all together. These cookies are the perfect sweet and savory start to any day, portable, and surprisingly satisfying.
This recipe combines the comforting warmth of oatmeal cookies with the salty, smoky goodness of bacon. The maple glaze adds a touch of elegance and enhances the overall flavor profile. Trust me, one bite and you’ll be hooked!
## Why You’ll Love These Bacon Oatmeal Cookies:
* **Sweet and Savory Perfection:** The combination of sweet and savory flavors is irresistible. The bacon adds a salty, smoky counterpoint to the sweetness of the oatmeal and maple syrup.
* **Surprisingly Healthy-ish:** Okay, they’re still cookies, but the oats provide fiber and the bacon offers protein. They’re a more substantial and nutritious breakfast option than many store-bought pastries.
* **Easy to Make:** The recipe is straightforward and doesn’t require any fancy equipment or techniques.
* **Perfect for Meal Prep:** These cookies are great for making ahead and enjoying throughout the week. They’re perfect for a grab-and-go breakfast or a quick snack.
* **Impressive:** These cookies are sure to impress your family and friends. They’re unique, delicious, and beautifully presented.
* **Customizable:** Feel free to add other ingredients to customize the cookies to your liking. See the variations section below for ideas.
## Ingredients You’ll Need:
**For the Cookies:**
* **Bacon:** 8 slices, cooked until crispy and crumbled. Use your favorite type of bacon – thick-cut is always a good choice.
* **All-Purpose Flour:** 1 1/2 cups. Provides structure to the cookies.
* **Rolled Oats:** 2 cups. Use old-fashioned rolled oats, not instant oats. They provide a chewy texture and nutty flavor.
* **Brown Sugar:** 1 cup, packed. Adds sweetness and a chewy texture to the cookies. Light or dark brown sugar will work.
* **Granulated Sugar:** 1/2 cup. Adds sweetness and helps the cookies spread.
* **Baking Soda:** 1 teaspoon. Helps the cookies rise and become light and airy.
* **Salt:** 1/2 teaspoon. Enhances the flavors of the other ingredients.
* **Cinnamon:** 1 teaspoon. Adds warmth and spice to the cookies.
* **Ground Ginger:** 1/2 teaspoon. Adds a subtle zing and complements the bacon flavor.
* **Unsalted Butter:** 1/2 cup (1 stick), softened. Adds richness and moisture to the cookies.
* **Eggs:** 2 large. Binds the ingredients together and adds moisture.
* **Vanilla Extract:** 1 teaspoon. Enhances the flavors of the other ingredients.
* **Milk:** 2 tablespoons. Adds moisture and helps to bring the dough together.
**For the Maple Glaze:**
* **Powdered Sugar:** 2 cups. Provides sweetness and structure to the glaze.
* **Maple Syrup:** 1/4 cup. Adds maple flavor and thins the glaze.
* **Milk:** 1-2 tablespoons. Adjust the consistency of the glaze.
* **Bacon Bits (optional):** For garnish.
## Equipment You’ll Need:
* **Large Mixing Bowl:** For mixing the cookie dough.
* **Medium Mixing Bowl:** For making the maple glaze.
* **Electric Mixer:** Handheld or stand mixer.
* **Baking Sheets:** 2 large baking sheets.
* **Parchment Paper:** To line the baking sheets.
* **Wire Rack:** For cooling the cookies.
* **Measuring Cups and Spoons**
## Step-by-Step Instructions:
**Part 1: Preparing the Bacon**
1. **Cook the Bacon:** Cook the bacon using your preferred method (oven, stovetop, or microwave) until crispy. I prefer baking it in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through. This minimizes splatter and results in evenly cooked bacon.
2. **Crumble the Bacon:** Once the bacon is cool enough to handle, crumble it into small pieces. Set aside.
**Part 2: Making the Cookie Dough**
1. **Preheat Oven and Prepare Baking Sheets:** Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup easier.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, baking soda, salt, cinnamon, and ground ginger. Make sure there are no lumps of baking soda.
3. **Cream Butter and Sugar:** In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Ensure the butter is truly softened; otherwise, you’ll have lumps in your dough.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined.
5. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing can lead to tough cookies.
6. **Stir in Bacon and Milk:** Stir in the crumbled bacon and milk until evenly distributed throughout the dough. The dough will be thick and slightly sticky.
**Part 3: Baking the Cookies**
1. **Drop by Rounded Tablespoons:** Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for more uniform cookies.
2. **Bake:** Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to bake slightly as they cool on the baking sheet.
3. **Cool on Baking Sheets:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
**Part 4: Making the Maple Glaze**
1. **Whisk Together Glaze Ingredients:** In a medium mixing bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk until smooth. If the glaze is too thick, add more milk, 1 teaspoon at a time, until it reaches your desired consistency. If it’s too thin, add a bit more powdered sugar.
**Part 5: Glazing and Garnishing the Cookies**
1. **Glaze the Cookies:** Once the cookies are completely cooled, drizzle the maple glaze over the top of each cookie. You can also dip the tops of the cookies into the glaze.
2. **Garnish (Optional):** Sprinkle with additional crumbled bacon or bacon bits for garnish.
3. **Let Glaze Set:** Let the glaze set completely before serving or storing the cookies. This usually takes about 30 minutes.
## Tips for Success:
* **Use Room Temperature Ingredients:** Softened butter and room-temperature eggs will incorporate more easily into the dough, resulting in a smoother batter and more evenly baked cookies.
* **Don’t Overmix the Dough:** Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
* **Chill the Dough (Optional):** Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much. However, it’s not essential for this recipe.
* **Use Parchment Paper:** Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup easier.
* **Don’t Overbake:** Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the centers are set.
* **Cool Completely Before Glazing:** Glazing warm cookies will cause the glaze to melt and run off.
## Variations:
* **Add Nuts:** Add 1/2 cup of chopped pecans or walnuts to the cookie dough for added texture and flavor.
* **Add Chocolate Chips:** Add 1/2 cup of chocolate chips (milk, dark, or semi-sweet) to the cookie dough for a chocolatey twist.
* **Add Dried Fruit:** Add 1/2 cup of dried cranberries, raisins, or chopped dates to the cookie dough for added sweetness and chewiness.
* **Spice it Up:** Add a pinch of cayenne pepper to the cookie dough for a subtle kick.
* **Use Different Extracts:** Experiment with different extracts, such as almond extract or maple extract, in place of vanilla extract.
* **Make it Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
* **Change the Glaze:** Instead of maple glaze, try a brown butter glaze, a cinnamon glaze, or a coffee glaze.
* **Add Cheese:** Shredded cheddar cheese (about 1/4 cup) can be added to the batter for a more savory flavor.
* **Make it Vegan:** Substitute the butter with a vegan butter alternative, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and ensure the glaze is made with a vegan-friendly powdered sugar.
## Storage Instructions:
* **Store:** Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, store them in the refrigerator for up to a week.
* **Freeze:** Freeze the cookies in an airtight container for up to 2 months. Let them thaw completely before serving.
## Serving Suggestions:
* **Breakfast:** Enjoy these cookies as a quick and easy breakfast with a glass of milk or a cup of coffee.
* **Snack:** These cookies are a great afternoon snack to satisfy your sweet and savory cravings.
* **Dessert:** Serve these cookies as a unique and delicious dessert after a meal.
* **Gifts:** These cookies make a thoughtful and delicious gift for friends and family.
## Nutritional Information (Approximate):
* Calories: 200-250 per cookie (depending on size and ingredients)
* Fat: 10-15 grams
* Saturated Fat: 5-8 grams
* Cholesterol: 30-40 mg
* Sodium: 100-150 mg
* Carbohydrates: 25-35 grams
* Fiber: 1-2 grams
* Sugar: 15-20 grams
* Protein: 2-3 grams
**Note:** Nutritional information is an estimate and may vary depending on the specific ingredients used.
## Recipe Card:
**Yields:** Approximately 24 cookies
**Prep Time:** 20 minutes
**Cook Time:** 10-12 minutes
**Ingredients:**
**Cookies:**
* 8 slices bacon, cooked and crumbled
* 1 1/2 cups all-purpose flour
* 2 cups rolled oats
* 1 cup packed brown sugar
* 1/2 cup granulated sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1/2 teaspoon ground ginger
* 1/2 cup (1 stick) unsalted butter, softened
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 tablespoons milk
**Maple Glaze:**
* 2 cups powdered sugar
* 1/4 cup maple syrup
* 1-2 tablespoons milk
* Bacon bits (optional), for garnish
**Instructions:**
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cook and crumble the bacon; set aside.
3. In a large bowl, whisk together flour, oats, brown sugar, granulated sugar, baking soda, salt, cinnamon, and ginger.
4. In a separate bowl, cream together butter and brown sugar until light and fluffy.
5. Beat in eggs one at a time, then stir in vanilla extract.
6. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
7. Stir in crumbled bacon and milk.
8. Drop rounded tablespoons of dough onto prepared baking sheets, leaving space between each cookie.
9. Bake for 10-12 minutes, or until edges are golden brown.
10. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
11. In a medium bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon of milk until smooth. Add more milk if needed to reach desired consistency.
12. Once cookies are cooled, drizzle or dip in maple glaze.
13. Garnish with bacon bits, if desired.
14. Let glaze set before serving.
## Final Thoughts:
These Bacon Oatmeal Breakfast Cookies with Maple Glaze are a delicious and unique way to start your day. They’re easy to make, customizable, and sure to impress. Give them a try and let me know what you think in the comments below! Don’t forget to share your creations on social media using #BaconOatmealCookies #SweetAndSavoryBreakfast.
Enjoy!