Who wants a maple cookie with bacon in it? I know I do. These bacon-laced cookies are crunchy, chewy, loaded with chocolate, and have just the right hint of bacony goodness.

There is a bacon thief in our house y’all. Well, I guess technically, not really a bacon thief, but more of a person who all of a sudden decided that they were in the mood for bacon and were going to eat my complete stash of pre-cooked freezer bacon without informing me. There is a reason I keep pre-cooked freezer bacon around y’all, and this recipe is one of them. There’s nothing like making last-minute bacon cookies to celebrate the holidays, only to find out that there is no pre-cooked freezer bacon left in the freezer and an empty container in the sink. That’s right y’all, not only was the bacon missing but I got to clean up the leftover evidence as well. Just lovely. Gggrrr!

I really had my heart set on making these cookies again so that I could see if my flour measurements were accurate. The first time I made these crunchy, chewy, and salty little cookies, which were meant to be my fourth edition of Thanksgiving Leftovers Cookies, I was in a bit of a fog. Unfortunately, that’s been happening a lot lately. I find that after I’ve baked or cooked something, I totally forget to accurately write down the measurements. Hell, sometimes, I even forget to write down the recipe completely. This was the case with the Maple Kielbasa Deviled Eggs I recently hinted at on Instagram. I totally forgot to write that recipe down because it was so simple there was no way I could forget it. Well, guess what folks? I forgot about it. Guess I’ll be spending this weekend making more pre-cooked freezer bacon, another few dozen of these cookies, and a batch of kielbasa-topped deviled eggs.

So, here’s the thing. I had hoped to know at this point whether or not a 1/2 cup of flour was indeed the amount used in this recipe so that I could give you the exact recipe I used. Well folks, that’s not going to happen thanks to the bacon thief. My suggestion is to use a 1/2-cup of flour and see what happens, or use 1-cup of flour and take the chance that the cookies will be less lace-like, or even use 1 1/2-cups of flour and have a totally normal cookie that tastes delicious and looks nothing like these cookies. No matter which amount of flour you decide to use, this cookie will leave your mouth and your stomach begging for more. I mean really y’all, how could you not totally love a cookie loaded with chocolate, which also has just the right hint of maple and bacon?

I promise to come back and update this recipe after I make another batch of these cookies y’all. Hell, I’m even gonna go throw some thick-cut bacon in the oven right now to freeze for later use. I’d make the bacon thief do it himself as punishment, however, the bacon thief tends to make a mess out of my kitchen.

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1 Cup Light Brown Sugar, Packed
• 1/2 Cup Granulated Sugar
• 2 Eggs
• 1 Tablespoon Maple Syrup
• 1 Teaspoon Vanilla Extract
• 2 1/2 Cups Old Fashioned Oats
• 1/2 Cup All-Purpose Flour
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Baking Soda
• 2/3 Cup Bittersweet Chocolate Chips
• 2/3 Cup Miniature Semi-Sweet Chocolate Chips
• 1 (2.8-oz.) Maple Bacon Chocolate Bar, Chopped
• 3 Slices Thick-Cut Bacon, Finely Crumbled or Chopped

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together the oats, flour, salt, and baking soda; set aside.
3. In a large bowl, cream the butter and sugars together on medium-high speed for 3 minutes.
4. Add each egg one at a time, and mix for 30 seconds after each egg.
5. Add the maple syrup and vanilla; mix for 30 seconds.
6. On low speed, slowly add the oat mixture until it is just incorporated.
7. Fold the chocolate and bacon into the cookie dough with a silicone spatula.
8. Use a cookie scoop to drop the dough onto a Silpat or parchment paper-lined baking sheet.
9. Bake for 7 to 8 minutes or until the center of each cookie is just set.

Suggestions:

• Do not overcrowd your baking sheet because these cookies will spread out significantly.
• These cookies will burn fast, so make sure to keep a close eye on them.
• You can find many different varieties of bacon chocolate bars at your local market or variety store. Use whichever one you prefer, or just use a plain chocolate bar.
• This recipe will yield approximately 3 dozen cookies.
• If you have a bacon thief in your house, or even worse, if you have no bacon in your house at all, consider making these Thanksgiving Leftovers Cookies.
  • Thanksgiving Leftovers Cookies
  • Thanksgiving Leftovers Cookies – Part II
  • Thanksgiving Leftovers Cookies – Part III

Improvements:

• Add an additional 1 cup of flour to the cookie batter to make traditional chocolate chip-shaped cookies.
• Use 1 teaspoon of maple extract in lieu of the maple syrup in this recipe for a stronger maple flavoring.
• Fold 1 cup of chopped pecans into the cookie dough.
• CLICK HERE to check out all of our amazing past cookie recipes.

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Yum

Maple Bacon Chocolate Lace Cookies

Ingredients:

• 1 Cup Unsalted Butter, Room Temperature
• 1 Cup Light Brown Sugar, Packed
• 1/2 Cup Granulated Sugar
• 2 Eggs
• 1 Tablespoon Maple Syrup
• 1 Teaspoon Vanilla Extract
• 2 1/2 Cups Old Fashioned Oats
• 1/2 Cup All-Purpose Flour
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Baking Soda
• 2/3 Cup Bittersweet Chocolate Chips
• 2/3 Cup Miniature Semi-Sweet Chocolate Chips
• 1 (2.8-oz.) Maple Bacon Chocolate Bar, Chopped
• 3 Slices Thick-Cut Bacon, Finely Crumbled or Chopped

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together the oats, flour, salt, and baking soda; set aside.
3. In a large bowl, cream the butter and sugars together on medium-high speed for 3 minutes.
4. Add each egg one at a time, and mix for 30 seconds after each egg.
5. Add the maple syrup and vanilla; mix for 30 seconds.
6. On low speed, slowly add the oat mixture until it is just incorporated.
7. Fold the chocolate and bacon into the cookie dough with a silicone spatula.
8. Use a cookie scoop to drop the dough onto a Silpat or parchment paper-lined baking sheet.
9. Bake for 7 to 8 minutes or until the center of each cookie is just set.

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