Today, courtesy of a college spring break, my guest chef is my beautiful and talented daughter, Sophie. While home, she wanted to bake up a batch of oatmeal raisin cookies for her boyfriend and, when looking for a recipe, stumbled across this unusual combination: oatmeal and raisin cookies with bacon. You heard me: bacon. As Freddy is somewhat of a bacon freak, this was a match made in heaven (Freddy and the cookies, I mean). These beauties are big and dense–crispy on the outside, crumbly on the inside. The bacon adds a complex smoky, salty hit to the otherwise traditional pairing of crunchy oatmeal and plump, sweet raisins…these ain’t your mama’s cookies!
Bacon, Oatmeal and Raisin Cookies
In the interest of full disclosure, I feel I should explain that the original recipe for these cookies called for cake flour. Chef Sophie didn’t notice that small detail and used all purpose flour instead. As a result, the batter was a bit on the dry side and it did make for some meaty cookies–kinda like a cross between a cookie and a scone–but we liked them like that. It also yielded fewer cookies: she only baked 13; the recipe said it should yield 18 to 20. If you would prefer a lighter, finer cookie, try making them with the cake flour (and please let me know how they turn out).
Aside from cooking the bacon, this is a pretty straightforward cookie recipe. Line two baking sheets with parchment paper. In a large skillet, preferably cast iron, cook bacon over medium heat. Stir frequently until the bits are golden and crisp; using a slotted spoon, transfer to a towel lined plate to drain.
In a medium bowl, whisk together flour, kosher salt, and baking soda and set aside.
In a large bowl, cream unsalted butter until light and fluffy with a hand mixer. Add granulated sugar and brown sugar and beat until incorporated, using a spatula to scrape down the sides of the bowl as needed.
Mix in the eggs, one at a time; add vanilla extract. Continue beating on medium speed until mixture is light and fluffy, about 4 to 5 minutes more. Add the dry ingredients and beat until just combined.
Stir the cooked bacon, rolled oats and raisins into the batter until just mixed through. If the dough is too sticky (hers was not), briefly refrigerate it before scooping.
Spoon out the dough using a 2 ounce ice cream scoop, or a 1/4 cup measure. Space the balls of dough about 3 inches apart on the prepared baking sheets. Chill for about an hour, or cover and chill overnight.
Place oven racks in the upper and lower thirds of your oven and preheat to 375 degrees. Bake the cookies, rotating the pans halfway through, until they are golden around the edges, but still soft in the center, about 20 to 22 minutes. Let the cookies cool on their baking sheets for about 10 minutes–they’ll continue to finish cooking as they rest on the hot pans.
Using a spatula, transfer the cookies to a wire rack to completely cool. Pour a big glass of ice cold milk, or a strong cup of coffee, and dig in to this yummy unusual treat.
Adapted from Bon Appetit
Makes 13 to 20 Cookies (depending on the flour):
8 ounces bacon, cut into 1/4″ pieces
2 1/4 cup all purpose or cake flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter
2/3 cup granulated sugar
1 cup dark brown sugar, packed
2 large eggs
1/2 teaspoon vanilla extract
1 cup rolled oats
2/3 cup raisins
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I’ve read so much about bacon in sweet things, but I’m yet to try it. These cookies look very enticing! 🙂
Bacon cookies?? Wow. Oh, wow!
Wow – I once had a bacon truffle, which, surprisingly, wasn’t half bad, but in a cookie? I’d have to try it!
Sounds like an interesting combo, but the more I think about it the more I think it might work. I’m not a ‘bacon freak’ per se – I don’t like it in everything – but this sounds like a winner!
Thanks for sharing. 🙂