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.