Reviewed: May 8, 2012

These cookies were delicious! I made two batches in the same day for a Bacon Bake Off at my job. I made some slight changes to the second batch which I thought made them more my style (thinner, larger and crispier). I left all fat on bacon and used about 1/4 cup of the bacon fat mixed into the butter mixture. Doing these two things gave a more balanced taste, as I felt the first was a little too sweet. I also nixed the salt the second time and only used 1T water for the glaze. I also used a heeping tablespoon to portion out cookies and they were large and delicious!!! Pics included :) Awesome recipe, thanks for sharing!!!

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Reviewer:

xkisslauren

Reviewed: Apr. 10, 2012

I've made these twice. I made these the night before Thanksgiving so everyone would have something filling to snack on before Thanksgiving meal was ready. My fiance and kids love them. The only thing I don't like is the maple glaze is very sweet...almost makes my teeth hurt. I made again on a random day just so my fiance can have a grab and go type of breakfast for the next few days. This is a winner.

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Reviewer:

Resa

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Reviewed: Mar. 25, 2012

Seriously, these are so good!

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Reviewer:

lmbindahl

Reviewed: Mar. 20, 2012

AWESOME!!! My husband did not want to believe me when I told him it has bacon in it. He took some to work and everybody loved them! I sticked exactly with the recipe except I did not form small balls of dough but dropped the dough on the sheet with 2 tablespoons and flattened with a fork. Worked out well. The recipe is definitely a keeper!

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Reviewer:

Dee

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 2, 2012

I thought these were really good! I baked them for exactly 10 minutes, as I think they remained a little chewier since they were a bit under-done. I accidentally read the directions wrong and added almost an entire pound of bacon, which I didn't discover until after tasting...though I think I'll do the same thing next time, because I thought they were perfect as they were. I probably wouldn't feel the need to add the 1/2 tsp of salt, and would use unsalted butter if I were going to include that much bacon again (though I didn't think they tasted too salty, I'm sure the Sodium count was probably fairly high with all of those factors together). I also added 1/2 tsp maple extract in addition to that amount of vanilla. I made the glaze, but did not care for it, as I notice is my preference regarding powdered sugar based glazes. I just brushed a bit of real maple syrup across the tops and they were perfect. :)

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Jan. 29, 2012

Delicious!!! Made as written, and everyone loved them!

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Reviewer:

artbycoffee

Reviewed: Dec. 21, 2011

I made these breakfast cookies the other day. My family has alot of diabetics, so I made these using Splenda and reg. bacon. The glaze I made using Log Cabin sugar free syrup and they turned out just great. I found the next morning when I tried one that putting it in the microwave for 10-15 sec. warmed it up just enough to make it really yummy. For a diabetic I could see having a serving of Egg beater scrambled eggs and some fresh fruit to make a complete breakfast.

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Reviewer:

Diane

Reviewed: Dec. 19, 2011

My son made these today, and they are out of this world.. love the smooth taste of the spices. He made his smaller than what the recipe says, scooped out teaspoon, and they were nice and crispy. Can't wait to see how everyone says about them on Christmas Day. Thanks for sharing the recipe.

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