Bacon Oatmeal Breakfast Cookies With Maple Glaze

01Method

1. 1

   Fry the bacon in a deep skillet over medium-high heat, turning as needed, until fully browned and crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Once cooled, chop into small pieces and set aside.

2. 2

   Using an electric mixer on medium speed, cream the butter with both sugars until light and fluffy. Mix in the egg and vanilla extract until evenly incorporated. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt, then stir this into the butter mixture. Fold in the chopped bacon and oats in a few additions. Wrap the dough and chill in the refrigerator for at least 1 hour.

3. 3

   Heat the oven to 375°F (190°C) and grease your baking sheets thoroughly.

4. 4

   Portion the dough into balls (roughly ⅓ cup each) and arrange them on the prepared sheets with at least 3 inches of space between each. Gently press each ball down slightly using a fork dipped in water.

5. 5

   Bake until the cookies are golden with slightly darker edges, 10 to 12 minutes. Leave them on the baking sheets for 3 to 5 minutes, then move to a wire rack to finish cooling.

6. 6

   Whisk together the confectioners' sugar, water, and maple syrup until smooth; allow the glaze to rest about 5 minutes to thicken slightly. Drizzle over the cooled cookies and let set for about 20 minutes before storing.