makes about 3 dozen cookies
For the Cookie Batter
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
For the Icing
1-2 tablespoons milk, warmed
1/4 teaspoon espresso powder
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, softened
1 cup confectioners' sugar
For the Cookies: 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 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. Repeat with remaining dough.
For the Icing: In a small bowl, dissolve the espresso in 1 tablespoon of the warm milk. Add the vanilla, butter, and confectioners' sugar and whisk until smooth. Add up to an additional tablespoon of milk if icing is too stiff. Dip the top grid pattern of the cookies into the icing and transfer to a rack to rest until the icing has set. Once set, cookies can be stored in an airtight container for 2 days.
bacon recipe courtesy of: Cuisine Holiday Cookies | Nicole, The Galley Gourmet, October 7, 2011