I’m not 100% sure that these are the best cookies in the world, but they could be.
This isn’t a low-carb blog. I’ve been experimenting with oatmeal cookie recipes for the last few weeks and have had the time of my life with the research. Several containers of quick cook oats. So much butter. Countless miles on the treadmill to combat effects of said butter. Crumbs falling out when I take off a romper. These cookies are surprisingly simple to make, don’t require baking powder, and have BACON inside so you already know what’s up. The base cookie recipe here served as major inspiration.
The apricot preserves, which are used to both candy the bacon and glaze the cookies, add a necessary tartness that harmonizes perfectly with the smoky, hearty flavors in these round bits of nirvana. Pro tip– cook/chop the bacon first. It will give you time to get your other ingredients in order, and you’ll already have a hot oven ready for cookie-making magic.
So bake these for your mother. Make them for the bartender at your local watering hole who gets your old fashioned right every time. Casually ask your crush if they’d like to feed you a few behind closed doors. Bring them into work and only share them with people you like. Eat all 24 by your damn self. Just make sure that these are prepared and shared with love because I am very proud of them.
Give them a try and let me know how it goes! Questions and suggestions always welcome.
Apricot-Candied Bacon Oatmeal Cookies
- 1 stick unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 2 tsp cinnamon
- 1 cup all purpose flour
- 1 cup quick oats
- 1/3 cup apricot preserves
- 4-5 slices thick-cut bacon (I used Wright Brand hickory)
Preheat oven to 400 degrees. Lay slices of bacon across baking sheet /iron skillet and let cook for 8-10 minutes. Brush bacon with slightly warmed apricot preserves and cook for another 8-10. Be careful to not let bacon burn. Cool, then chop roughly into small pieces. It’ll be sticky but roll with. Save unused preserves.
Cream butter and brown sugar with beater or whisk for about 4 minutes, or until light and fluffy. Add egg and cinnamon and mix for an additional minute.
Use a large spoon to mix in the flour and bacon pieces. Excessive mixing is a no here- just make sure all ingredients are well incorporated.
Form small mounds (2 TBSP) on an ungreased baking sheet. Press with a spoon to flatten if necessary. Bake at 350 for 8-10 minutes. They’re ready when the corners easily lift but the center appears underdone. Glaze with heated apricot preserves while still warm.
Any remaining dough can be wrapped tightly in plastic and refrigerated/ frozen.