Bacon Oatmeal Breakfast Cookies With Maple Glaze

Recipe View Crisp the Bacon (10 minutes): In a large skillet over medium-high heat, cook the bacon until crisp and golden brown, turning occasionally. Transfer to a paper towel-lined plate to drain. Once cooled, finely chop and set aside.

Recipe View Cream Sugars and Butter (5 minutes): In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy. Beat in the egg and vanilla extract until well combined.

Recipe View Combine Dry and Wet (5 minutes): In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped bacon and oats, ensuring they are evenly distributed. Cover the dough with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Recipe View Preheat and Prepare (5 minutes): Preheat your oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets or line them with parchment paper.

Recipe View Shape and Bake (10-12 minutes): Scoop approximately ⅓ cup of dough per cookie and roll into balls. Place them at least 3 inches apart on the prepared baking sheets. Gently flatten each ball using a fork dipped in water to prevent sticking.

Recipe View Cool and Glaze (25 minutes): Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for 3 to 5 minutes before transferring them to wire racks to cool completely.

Recipe View Make the Glaze (5 minutes): While the cookies are cooling, whisk together the confectioners' sugar, water, and maple syrup in a bowl until smooth. Let the glaze stand for about 5 minutes to thicken slightly.

Recipe View Glaze Cookies (20 minutes): Drizzle the maple glaze generously over the cooled cookies. Let the glaze set completely before serving or storing, about 20 minutes.