A delightful twist on breakfast cookies, combining savory bacon with a touch of sweetness for a unique morning treat.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Cook the bacon in a skillet over medium heat until crispy. Let it cool and crumble into small pieces.
Cook the bacon evenly by flipping it occasionally, and drain excess grease on a paper towel.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and maple syrup until well combined.
Add the egg gradually to prevent curdling.
In a separate bowl, mix the flour, baking soda, and oats. Gradually add this to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the crumbled bacon pieces.
Gently fold to evenly distribute the bacon without breaking it further.
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set and prevents breaking.
Serve the cookies warm or store them for later. Enjoy your savory-sweet creation!
Pair with a hot beverage for a cozy treat.
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