Sunday, November 15, 2009


makes 25-30 sandwiches, 4-5 dozen cookies

1 cup, plus 2 tablespoons bacon fat, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 1/2 teaspoons molasses
4 1/2 teaspoons honey
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick oats
1 1/2 cups bacon bits
1 cup raisins, chocolate chips or walnut pieces (optional)

Preheat oven to 325°F. With a hand held or stand mixer, cream fat with sugar until creamy and light.

Add eggs one at a time, beating well after each addition. Add vanilla, molasses and honey, and beat to incorporate.

In a medium mixing bowl, combine the flour, baking soda and salt, and whisk to incorporate. Add this mixture to the butter mixture and beat to incorporate. Scrape down the sides and bottom of the bowl, and beat briefly to insure that mixture is homogeneous.

Add the oats, bacon bits and raisins, chocolate chips or walnuts, if using. Mix until well distributed.

Drop dough by the heaping tablespoonful onto parchment- or Silpat-lined baking trays, leaving 1 1/2 or 2 inches between cookies. Bake for 10-12 minutes, rotating tray once during baking. Cool cookies completely before filling.

bacon recipe courtesy of: Amanda Clarke, Serious Eats: A Food Blog and Community, January 22, 2009

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