2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup minus 2 Tbsp unsalted butter, room temperature
2 Tbsp bacon fat, room temperature
¾ cup packed dark or light brown sugar
1 Tbsp honey
¼ tsp maple extract
1 large egg
2 cups large flake rolled oats
1 cup semi-sweet chocolate chips
4 slices cooked bacon, chopped into medium pieces
1. Preheat oven to 375ºF.
2. In a medium bowl, sift together flour, baking soda, baking powder and salt.
3. In a large bowl by hand or in a stand mixer fitted with a paddle attachment, cream butter and bacon fat until smooth. Add brown sugar, honey, maple extract, vanilla extract, and maple syrup until whipped and pale. Beat in egg.
4. Gradually add flour mixture to butter mixture. Mix in oats until fully combined. Add chocolate chips. (At this point, you can stir in bacon pieces, use them only as a garnish (see below) or do half in and half on top.)
5. Baking in two batches scoop 2 to 3 Tbsp-sized portions of dough, spacing at least 1-inch apart, on a large baking sheet. Gently press a few pieces of bacon into the top of each cookie. Bake for 12 to 14 minutes, until cookies are dry around the edges but still slightly underdone in the middle. Transfer to a cooling rack to cool completely. Repeat with remaining dough and bacon.
Source and Credits
Recipe courtesy of Allison Day