Friday, January 28, 2011

Another Great Oatmeal Cookie made with BACON FAT

i might be over all this bacon fat overload, BUT this is definitely another WINNER.  people raved about it...begged for another.  these are quite different than the other cookie i posted about called the Depression Era Oatmeal Cookie.  that one is crunchy and hearty, while this one is the perfect balance of crunchy outside and chewy inside...great for sandwiching with some yummy maple frosting
i found this incredible recipe while searching for uses for all the bacon fat i have accumulated.  it's at Serious Eats, posted by Amanda Clark.  please check out the original post HERE.  she talks about how she came up with the idea for this unbelievable cookie creation.  she played around with it alot and came up with the perfect ingredient combo for the bacon flavors to really shine while keeping the crunchy outside-chewy inside texture of the classic lunch-box cookie.  my hat's off to Amanda for this one, for sure!

i adapted the recipe slightly, but the original is found at

1 cup, plus 2 Tbsp bacon fat room temp.
1 1/2 cups sugar
2 large eggs
1 tsp vanilla extract...i added 1/2 tsp maple extract with 1/2 tsp vanilla
4 1/2 tsp molasses
4 1/2 tsp honey
 1 1/2 cups AP flour...i used white whole wheat flour
1 tsp baking soda
1/2 tsp salt 
1/2 tsp cinnamon
dash powdered ginger
and a few grates of fresh nutmeg
3 cups oats...i use old fashion oats
1 1/2 cups bacon...approx 1 regular package
1 cup raisins, choc. chips or nuts...i use mini choc. chips.   2nd batch was toasted pecans
preheat oven to 325 F.  
mix fat and sugar until creamy and light...(this will not get quite as creamy as butter) i stated in my other bacon fat cookie post, i like to refrigerate the fat after cooking the bacon so that it solidifies...then let it sit out for a bit before creaming with sugar.
add eggs one at a time, beating after each.  add vanilla, molasses and honey and beat to incorporate.
in a separate bowl combine all dry ingredients...flour, salt, baking soda, cinnamon, ginger and nutmeg.  add dry mixture to wet mixture slowly until just Incorporated.
now...add the oats, bacon chunks and what ever extra goodie you choose and mix until just distributed evenly...don't over mix.
drop the dough by heaping Tablespoons onto parchment lined cookie sheet, leaving 1 1/2 - 2 inches for cookies to spread.  bake for 10 - 12 minutes, rotating tray if necessary.


Karen said...

I really enjoy your website and most of your recipes (I don't do well with pig parts and chicken feet). I have a recipe that I think you would like, my adaptation of protein pancakes, but I don't know how to reach you via email. If you're interested, please let me know. Thanks!

delphcotecuisine said...

They look just lovely and delicious!
Fantastic photos too :)

Paula said...

oatmeal cookies are one of my fav! your looks really tasty and I`d like to try them for breakfast :)

Laura said...

We're going to need a pinterest button on your site. I am in love!

Jules and Ruby said...

hi Laura...thanks for the great comment. i might have to make these again soon. bacon fat in the fridge right now...yummm

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