Whiskey Bacon Cookies
Candied bacon, whiskey, and maple syrup are all packed into an oatmeal cookie for a salty & sweet boozy treat!Jump to Recipe
Whiskey and bacon go together like peanut butter and jelly. If you don’t already believe that, you will after you try these Whiskey Bacon Cookies! They are sure to become your new favorite, and will knock the socks off anyone who tries them. Just remember to eat responsibly! 😉
How To Make Whiskey Bacon Cookies
The first thing you’ll need to do is make sure you have candied bacon. I’ve described how to make your own Whiskey Maple Candied Bacon at home here.
The candied bacon will be sticky, which can result in it clumping together while you’re mixing it into the batter. In order to avoid this, my extremely smart and talented little brother inspired me with an idea. Lightly flour a cutting board and spread out the slices of bacon so that they are not touching each other. Sprinkle a little more flour over the top of the bacon so that they are coated.
Use a sharp knife to cut each of the strips lengthwise one at a time. Once you’ve done that, dice them into small pieces. Leave the pieces separated aside.
Turn your oven on to 350 degrees Fahrenheit so it can preheat while you make the cookie dough.
In a large mixing bowl, cream together the softened butter, brown sugar, and sugar until everything is fully combined. (This is usually the time I check to make sure that it’s ‘good’…OK the FIRST time.)
Next, stir in the whiskey and maple syrup. (Also another time I make sure it tastes good.)
I then add in the eggs and make sure everything in mixed well.
At this point I add in the flour, and before mixing it in I sprinkle the salt and baking soda evenly over the top. I do this to avoid the age old instruction of “in a separate bowl, mix the dry ingredients.”
I always wanted to know who actually did that, it just makes more dishes. Work smarter not harder right? Anyway, I’m sure trained professionals would look at me with scorn while scolding me on why it’s a capital offense. But, I haven’t had a problem so far so I’m going to keep doing it that way. Not to mention I’m not a trained professional…speaking of I occasionally ‘test’ the dough again right about now. (**Consuming raw eggs can increase your risk of foodborne illness and is not recommended.)
Once those dry ingredients are combined, stir in the oats. I use the traditional old fashioned rolled oats. You can substitute for quick oats but it will give you a different texture.
Now it’s time to add the bacon. As I mentioned before, candied bacon is sticky, and can clump together in the batter if you’re not careful. I gently pick up a handful of bacon and sprinkle it over the batter and make sure none of the pieces are stuck together.
I then use a mixing spoon or spatula to fold the dough over from the bottom and repeat until all of the bacon is combined.
Once the dough is all mixed it’s time to bake! Line a baking sheet with parchment paper. Use a small spoon to drop balls of dough about two inches apart.
Bake in a 350 degree Fahrenheit oven for about 8 minutes or until the cookies begin to turn golden brown. Carefully remove them from the oven.
Let the cookies cool. I move the parchment paper to the counter and let the cookies rest there. You can also use a cooling rack.
How To Store Whiskey Bacon Cookies
Because of the bacon, the cookies need to be refrigerated. Store them in an airtight container in the refrigerator for up to five days.
Before serving let them come to room temperature for about 30 minutes. (If you can wait that long!)
Whiskey Bacon Cookies
- 3/4 Cup Softened Butter
- 1/2 Cup Brown Sugar (lightly packed)
- 1/2 Cup Sugar
- 3 Tablespoons Whiskey
- 1/4 Cup Maple Syrup
- 2 Eggs
- 1 1/2 Cups Flour (Plus extra for dusting)
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 3 Cups Oats
- 6 Slices Candied Bacon
- Place candied bacon on a floured surface and sprinkle with flour.
- One strip at a time, use a sharp knife to cut the strips lengthwise then into small pieces. Set aside.
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, cream together the butter, brown sugar, and sugar.
- Mix in the whiskey and maple syrup until combined.
- Next, crack the eggs into the bowl and stir well.
- Add the flour to the bowl, but before mixing, sprinkle the salt and baking soda evenly over the top, then stir.
- Mix in the oats.
- Add the diced bacon a small amount at a time.
- To avoid the bacon clumping together, scatter the individual pieces over the dough so that they're not touching, then use a spatula to fold the dough over before repeating until all the bacon in mixed in.
- Once the batter is combined, place rounded tablespoons of dough on a cookie sheet lined with parchment paper, leaving 2 inches between each cookie.
- Bake for 8-10 minutes, until they start to turn golden brown.
- Use oven mitts to carefully remove the cookie sheet from the oven.
- Let the cookies cool on the parchment paper.
- Once cooled they can be served immediately or stored in the refrigerator for up to 5 days.
- You can use regular bacon as well, but it will change the flavor.
- Here’s my recipe for Whiskey Maple Candied Bacon.