Cookies! And why not? Using standard breakfast ingredients, here is a wonderful breakfast meal (in my humble opinion). Of course the sugar and glaze make this a less-healthy option, but you can’t go wrong with the egg, the oatmeal, AND the bacon!
Bacon Oatmeal Breakfast Cookies
1/2 pound of bacon
1/2 cup of butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspooon ground cinnamon
1-1/2 cups quick-cooking oats
7/8 cup confectioners’ sugar
1-1/2 Tablespoons water (as needed)
1-1/2 Tablespoons real maple syrup
1. Place the bacon in a frying pan and cook over medium-high heat (turning occasionally) until evenly browned (about 10 minutes). Remove the bacon and drain on paper towels. After the bacon cools, chop it up and set aside.
2. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar together in a mixing bowl until it is fluffy. Add the egg and vanilla and continue beating until thoroughtly mixed. Whisk the flour, baking soda, salt, and cinnamon together in a bowl then stir into the butter mixture. Gradually stir in the oats and the bacon until completely blended. Cover and refrigerate for an hour.
3. Preheat oven to 375 degrees. Thoroughly grease your baking sheets.
4. Using about 1/3 a cup of dough at a time, roll into a ball and place on baking sheet about three inches apart. Use a fork dipped in water to flatten the balls a bit.
5. Bake in the preheated oven for about 10-12 minutes or until the edges are a golden brown (with slightly browner edges). Allow cookies to cool on the baking sheet for about 3-5 minutes before transferring to wire rack to finish cooling.
6. For the glaze, whisk the confectioners’ sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to thicken; then drizzle over the tops of the cookies. Let cookies sit for about 20 minutes to set prior to storing.
Now that’s what I call an excellent breakfast!