If you follow me on Facebook, then you will know that last week I was trying out a new cookie that had bacon in it. Well, here it is in all its morning flavor glory. Take some favorite breakfast ingredients like oatmeal, maple syrup, brown sugar, cinnamon, espresso, and yes-- bacon, and cook them in a waffle iron. Yeah, these are a breakfast lover's dream.
The bacon is diced and cooked until brown and crisp. The drippings are poured over the oats to soak up all that good bacon essence. It is then mixed with all the other ingredients including the cooked bacon:) Now comes the fun part-- cook tablespoons of batter into the sections of a waffle iron until golden.
The original recipe suggested dipping them in white or semisweet chocolate, but with all those breakfast flavors, I knew an espresso icing would take these beauties over the top-- and it does! They are best enjoyed the day they are made, but they will keep for another day. Zap them in the microwave for about 2 seconds to bring out the warm breakfast flavors without melting the icing and you are good to go. In fact, these are a portablePrintable Recipe
dessert breakfast on the go. We enjoyed these ourselves and shared a few with neighbors, but I would suggest surprising brunch guests with these on the buffet or whip up a batch for a kids' slumber party. They will surely be a hit!
Oatmeal-Bacon Waffle Cookies with Espresso Icing
makes about 3 dozen cookies
*Note-- recipe can easily be halved or doubled
For the Cookie Batter
1 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
8 strips of bacon, finely diced
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
8 Tablespoons (4-ounces) unsalted butter, melted
1/2 cup packed light brown sugar
1/3 cup pure maple syrup
2 extra large eggs, at room temperature
1/2 teaspoon pure vanilla extract
For the Icing
1-2 Tablespoons milk, warmed
1/4 teaspoon espresso powder
1 teaspoon pure vanilla extract
1 Tablespoon unsalted butter, softened
1 cup confectioners' sugar
For the Cookies
In a large bowl, combine the oats and cinnamon; set aside. In a medium skillet over medium heat, cook the bacon until browned and crisp. Using a slotted spoon, remove the bacon pieces to a paper towel-lined plate. Pour the bacon drippings over the oat mixture to soak.
Meanwhile, whisk together the flour, baking powder, and salt in a small bowl. In a separate bowl, whisk together the butter, brown sugar, maple syrup, eggs, and vanilla until the sugar dissolves.
Preheat a standard (not Belgian) waffle iron (I set mine on a heat setting of 3 1/2). Add the flour mixture, sugar mixture, and reserved bacon pieces to the oat mixture; stir to combine. Spray the hot waffle iron with non-stick spray and drop about 1 tablespoon of batter into each section of the iron. Close the iron and cook until the cookies are golden, about 1 1/2 minutes. Remove the cookies to a wire rack to cool. (The cookies will be soft, but will crisp as they cool). Repeat with remaining dough.
For the Icing
In a small bowl, dissolve the espresso in 1 tablespoon of the warm milk. Add the vanilla, butter, and confectioners' sugar and whisk until smooth. Add up to an additional tablespoon of milk if icing is too stiff. Dip the top grid pattern of the cookies into the icing and transfer to a rack to rest until the icing has set. Once set, cookies can be stored in an airtight container for 2 days. Enjoy!
Source: Cookies adapted from Cuisine Holiday Cookies, Icing from The Galley Gourmet