Sunday, March 16, 2014


makes 36 cookies

10 bacon strips
⅓ cup packed brown sugar

½ cup oats
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup butterscotch chips 

Bacon: Preheat oven to 350°F (180°C). Line a baking sheet with foil. Place rack on top of baking sheet. Place bacon in medium bowl. Toss with ⅓ cup brown sugar. Arrange bacon in a single layer on rack. Sprinkle any sugar left in the bowl over the bacon. Bake in preheated oven for 20 minutes. Turn bacon over and bake for an additional 10 to 15 minutes until golden. Transfer to a cutting board, let cool and chop into small pieces. 

Cookies: Line baking sheets parchment paper. Finely grind oats in a food processor or blender. Transfer ground oats to a medium sized bowl and stir in flour, baking powder, baking soda and salt. Set aside. Beat, in a separate bowl, using an electric mixer, butter and sugars until smooth. Add eggs and vanilla, beating until well combined. Add flour mixture, in small additions, until well mixed. Stir in butterscotch chips and bacon. Place heaping tablespoon of dough 2” apart on prepared baking sheets. Bake in preheated oven 12 to 15 minutes, or until edges turn golden brown. For softer cookies, bake 12 minutes or for crispier cookies, bake 15 minutes.

bacon recipe courtesy of: Robin Hood Flour, Smucker Foods of Canada Corporation, 80 Whitehall Drive, Markham, ON Canada L3R 0P3

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