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Whiskey Bacon Cookies

Candied bacon, whiskey, and maple syrup are all packed into an oatmeal cookie for a salty & sweet boozy treat!

Prep Time 15 mins
Cook Time 8 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 136 kcal


  • 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.


Keyword Bacon, Boozy, Cookies, Maple, Oatmeal, Whiskey