Reviewed: Feb. 10, 2012

I tried these unusual cookies this morning with my children and everyone liked them! They were chewy and filling. We did substitut semi-sweet chocolate chips for the raisins. Yum!

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mobilemom

Reviewed: Feb. 10, 2012

This is a surprisingly good cookie, that apparently stands up to substitutions. Due to lack of non-hydrogenated margarine, I substituted canola oil. Also didn't have enough raisin bran or brown sugar. I found the mixture to be dry this way, so I used these amounts: 1/2 cup + one tbsp oil, 2 eggs, 1/2 c. whole wheat flour, 1/2 cup all-purpose flour, 1 cup raisin bran, 1 cup quick oats, 1/4 c. sugar, 1/4 c. brown sugar, 6 bacon strips. I baked this for 9 - 10 minutes. Made 20 cookies, 1 heaping tbsp in size. I will make it the above way again, because it was delicious and I like the health benefits of the added oats. Would definitely use all brown sugar to equal 1/2 cup if I hadn't run out. It could even stand less, maybe just a little over 1/3 c. Thanks for this great idea!

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cooking4myfamily

Reviewed: Jan. 15, 2012

Had a half box of cornflakes that was not being eaten and I found this recipe. These are surprisingly good. I did make two adjustments: less sugar (1/2 cup) and 1/2 the amount of bacon. My kids were excited about "Cookies" for breakfast!

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Cooks4fun

Reviewed: Jan. 15, 2012

Don't be afraid of the list of unlikely ingredients! They meld together like magic! Bacon cookies -- who knew?! And these really are cookies, & didn't turn out like biscuits as we thought they might. I made the batter the night before so I could easily pop them in the oven the following morning. The kids LOVED them!

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mommymeggy

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

These were a hit at brunch! I used 4 bacon strips and no raisins. The bacon was still perfectly strong- I think more would have been overwhelming. The cornflakes in the center part of the cookie were chewy/soggy- and the outside ones were awesomely crunchy! Next time I would make the cookies much smaller, for more crispy cornflakes.

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krisD

Cooking Level: Beginning

Reviewed: Dec. 18, 2011

I doubled the recipe, omitted raisins, and added 1/2 cup each of walnuts, craisins, chocolate chips and butterscotch chips. I used precooked ready to serve bacon. I got about 4-5 dozen. Very good.

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Tara

Reviewed: Nov. 28, 2011

I was really hesitant to make these with the bacon in them but I was plesantly surprised. I did not have corn flakes so substituted 2 cups of Great Grains Raisins Dates & Pecans Cereal and eliminated the 1/2 cup raisins from the original recipe. I haven't gotten reviews from the family but anticipate they will like them. They will make a great quick breakfast along with coffee/milk or juice. Good cookie!

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juneebug

Cooking Level: Intermediate

Reviewed: Nov. 20, 2011

I've made them several times now and each time they disappear without a trace. I get about 20 medium sized cookies out of each batch so it's well worth making double. I made a double batch and wrapped them 2 each in plastic wrap and then put prewrapped cookies in one large freezer bag. This way, the children can go get a cookie bundle, toss it into their book bag and at snack time they have a delicious homemade cookie. My DH has taken them to work and I've shared this recipe with everyone in his office. They are even better when left to sit in an airtight cookie jar overnight . Can't say how they'd be after a day or so because they simply don't last that long in this house! Louise, thank you for sharing!!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

Reviewed: Nov. 15, 2011

My family loved them

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Lissa

Reviewed: Sep. 17, 2011

One of the best recipes I've come across. Made these over the weekend and put in the freezer for a few days before taking them to work, they vanished in a matter of minutes! Definitely making again and again!

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