Bacon Raisin Oatmeal Cookies
Makes: About 24 cookies
  • 6 slices meaty bacon, preferably smoked, fat reserved (see below)
  • 3 cups old-fashioned rolled oats (not quick or instant)
  • 1 and ¼ cups bread flour
  • 1 ¼ teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ plus 6 tablespoons unsalted butter, at room temperature and cut into pieces
  • 1 cup firmly packed light brown sugar
  • ¼ cup sugar
  • 1 tablespoon maple syrup (the darker the better)
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • ¾ cup dark raisins, plumped (see Tip)
  • ½ cup lightly toasted walnuts, chopped
  1. Cook the bacon until crisp (see How to Cook Bacon). Drain on paper towels and reserve 2 tablespoons of the fat and allow it to cool.
  2. Meanwhile whisk together the oats, flour, cinnamon, baking soda and salt to combine; set aside.
  3. Cream the butter and 2 tablespoons reserved bacon fat in a large bowl with an electric mixer until creamy. Add brown sugar and sugar and beat until light and creamy, about 3 minutes. Beat in maple syrup and vanilla. Beat in eggs one at a time allowing the first to be absorbed before adding the second. Scrape the bowl down once or twice. Beat in the oat/flour mix until a few floury streaks remain. Fold/stir in the raisins, nuts and cooled, crumbled pieces of bacon. Cover bowl with plastic wrap and refrigerate dough for 1 to 1 ½ hours. It should be firm but not too cold that it has lost all elasticity.
  4. Meanwhile preheat the oven to 350°F. Position racks in upper and lower third of oven. Line two baking sheet pans with parchment paper. Now, there are two things that will go a long way to keeping your cookies chewy – their size and how long you bake them. I dolled these out to be about the size of Ping-Pong balls. (If you use a #40 Zeroll scoop like we did, use 1 ½ scoops worth per cookie). Bake for about 9 to 12 minutes (see Tip) or until cookies have spread and browned a little bit. They will feel dry to touch on the surface but still be soft in the center. In fact they may seem a tad underdone. They will continue to “bake” and firm up on the baking sheet due to residual heat. Do not over bake or they will become crisp. Cool on rack. Store cookies at cool room temperature in airtight container for up to 2 days. (Because of the bacon we don’t recommend longer storage).
Recipe by Bakepedia at