sliced bacon, cut into 1/4-inch squares
(packed) dark brown sugar
(1 stick) unsalted butter, room temperature
Line 2 baking sheets with
parchment paper. Cook bacon in a large skillet over medium-low heat,
stirring occasionally, until deep golden brown and crisp. Using a
slotted spoon, transfer bacon to paper towels.
Whisk flour and next 3
ingredients in a medium bowl. Using an electric mixer, beat both sugars
and butter in a large bowl, occasionally scraping down sides, until well
blended, 2–3 minutes. Add eggs one at a time, mixing well between
additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5
minutes. Mix in dry ingredients.
Fold bacon, oats, and raisins
into batter and stir until evenly incorporated (dough will be sticky;
chill briefly for easier handling, if desired). Using a 2-oz. ice cream
scoop or 1/4-cup measure and forming dough into balls, scoop batter onto
prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour
or cover and chill overnight.
Arrange racks in upper and
lower thirds of oven; preheat to 375°. Bake cookies, rotating pans
halfway through, until edges are light golden brown and centers are
still slightly soft, 20–22 minutes. Let cool on baking sheets for 10
minutes. Transfer to a wire rack; let cool completely. do ahead: Can be
made 3 days ahead. Store airtight at room temperature.
bacon recipe courtesy of: Autumn Martin, Hot Cakes, for Stumptown Coffee Roasters, Seattle, Washington | Bon Appetit, March 2012