"All the flavors that make up the perfect breakfast in one cookie!" — Moonsinger38
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packed brown sugar
1 1/2 cups
quick cooking oats
1 1/2 tablespoons
water, or as needed
1 1/2 tablespoons
real maple syrup
These cookies are the BOMB!! I always try at least one the night before, if it's a new cookie, to make sure I don't need to whip up some chocolate chip cookies instead. I had to stop myself from eating another and another.....VERY good cookie! Oh, but I only needed one Tbspn of water in the glaze. 1 1/2 made it too watery.
I made this recipe as written, minus the glaze. My cookies tasted amazing, however they spread something terrible. Will add a cup of flour with next attempt. A new classic for this family. Thank you!
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!!!
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.
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. :)
These are SO easy to make and absolutely delicious!! I used most a jar of bacon bits because I was being lazy about the bacon. While the cookies turned out very, very good, in retrospect I think cooking and dicing bacon would lend a far more bacon flavor to the cookies, so I'll do this next time. And, oh yes, there WILL be a next time!!
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.
Awesome flavor! The bacon added just the right touch of savory to the sweet cookie. I have added raisins for a touch of fruit, as well as mixed fruit bits to make the thing a truly complete breakfast with a glass of milk! Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Oatmeal Breakfast Cookies With Maple Glaze
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 69
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