Tired of something sweet yet? Or perhaps you need something different? I’ve been enjoying cookies every day since November, and not just one kind. So last week I decided to try something different. Well, still in the context of cookies.
My friend sent me this recipe and asked if I could make this for her. Sure, what not to love about sharing, right? It was completely different than any kind of cookies I’ve tasted. It’s crunchy, salty, and pretty much a perfect match if you’re not a sweet tooth.
Oatmeal Bacon Waffle Cookies
Recipe courtesy of Cuisine Holiday Cookies
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 8 strips of bacon, finely diced
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 8 Tablespoons (4-ounces) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/3 cup pure maple syrup
- 2 extra large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- In a large bowl, combine the oats and cinnamon; set aside.
- In a medium skillet over medium heat, cook the bacon until browned and crisp. Using a slotted spoon, remove the bacon pieces to a paper towel-lined plate. Pour the bacon drippings over the oat mixture to soak.
- Meanwhile, whisk together the flour, baking powder, and salt in a small bowl.
- In a separate bowl, whisk together the butter, brown sugar, maple syrup, eggs, and vanilla until the sugar dissolves.
- Preheat a standard (not Belgian) waffle iron. Add the flour mixture, sugar mixture, and reserved bacon pieces to the oat mixture; stir to combine. Spray the hot waffle iron with non-stick spray and drop about 1 tablespoon of batter into each section of the iron. Close the iron and cook until the cookies are golden, about 1 1/2 minutes. Remove the cookies to a wire rack to cool. (The cookies will be soft, but will crisp as they cool). Repeat with remaining dough.