Whiskey Bacon Cookies
Candied bacon, whiskey, and maple syrup are all packed into an oatmeal cookie for a salty & sweet boozy treat!
Ingredients
- 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
Instructions
- 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.
Notes
- You can use regular bacon as well, but it will change the flavor.
- Here's my recipe for Whiskey Maple Candied Bacon.