Oh, the joy of waking up to the smell of bacon sizzling in the skillet! There’s something about that aroma that just brings everyone to the kitchen, eager to start the day with a hearty breakfast. In our household, weekends are for breakfast treats that go beyond the usual toast and cereal. That’s when I bring out one of my favorite recipes: Bacon Oatmeal Breakfast Cookies with a Maple Glaze. I know, cookies for breakfast might sound a bit indulgent, but these delightful bites have the perfect balance of sweet and savory.
My love for creating these breakfast cookies started on a lazy Sunday morning. I wanted to whip up something special, something that would make sitting around the breakfast table feel like a cozy family affair. Bacon was already a staple in our breakfast lineup, and one day I thought, why not add it into something unexpected? That’s how these cookies came to be. The chewiness of the oats, the sweetness of the maple glaze, and that unmistakable crunch of bacon just clicked. It was like breakfast all wrapped up in one little cookie.
These cookies have quickly become a cherished tradition in our home. Every time I make them, they bring a little nostalgia. They remind me of cool mornings gathered in the kitchen, laughing and sharing stories as we wait for the cookies to cool and the glaze to set. It’s not just about feeding the hunger, but about creating moments that linger longer than the meal.
If you’d love to bring a bit of that warmth and togetherness to your own kitchen, give these cookies a try. They’re not only delicious but also easy to make. So, grab your apron and let’s sprinkle some joy into your morning routine. I promise, no one’s going to be late for breakfast when these cookies are on the menu!
How to Make Bacon Oatmeal Breakfast Cookies with Maple Glaze
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Ingredients
- 8 ounces bacon
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups quick-cooking oats
- â…ž cup confectioners’ sugar
- 1 ½ tablespoons water, or as needed
- 1 ½ tablespoons real maple syrup
Directions
- Begin by frying the bacon in a skillet over medium heat until it becomes crisp and brown, about 10 minutes. Transfer it to a plate lined with paper towels to drain and chop once cooled.
- In a large bowl, cream the softened butter with the white and brown sugars using an electric mixer until the mixture is light and airy. Beat in the egg and vanilla extract until everything’s nicely combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until all is incorporated. Stir in the chopped bacon and oats, adding the oats a little at a time.
- Wrap the dough in plastic and refrigerate for at least an hour to firm up.
- Preheat your oven to 375°F (190°C). Lightly grease baking sheets.
- Shape the dough into balls using about 1/3 cup for each cookie. Arrange them on the baking sheets with ample space between each. Flatten slightly with a fork dipped in water.
- Bake for 10 to 12 minutes until the cookies are golden and their edges are slightly darker. Cool on baking sheets for a few minutes before transferring them to a wire rack.
- For the glaze, mix the confectioners’ sugar, water, and maple syrup in a small bowl until smooth. Allow this mixture to sit for a few minutes to thicken.
- Drizzle the maple glaze over the cookies and let them sit for about 20 minutes for the glaze to set.
Don’t Have Bacon? Here’s What to Use Instead
If you’re out of bacon or prefer a different flavor, try using cooked pancetta or turkey bacon. For a vegetarian twist, consider crispy fried mushrooms or tempeh bacon for that smoky taste. Adjust the glaze’s sweetness if needed to balance the saltiness of your chosen substitute.
Best Ways to Store Bacon Oatmeal Breakfast Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 4 days. If you plan to keep them longer, consider freezing them in a freezer-safe bag, with layers of parchment paper between them to prevent sticking. Thaw at room temperature before serving.
Perfect Pairings for Bacon Oatmeal Breakfast Cookies
These breakfast cookies pair wonderfully with a hot cup of coffee or a tall glass of cold milk. For a fuller breakfast, serve alongside scrambled eggs or fresh fruit. A little dollop of yogurt on the side can also complement the cookies beautifully.
Pro Tips for the Perfect Bacon Oatmeal Breakfast Cookies
Ensure your bacon is well-drained before adding it to the dough to avoid a greasy cookie. For an extra maple kick, you can add a few drops of maple extract to the glaze. Also, don’t skip chilling the dough; it helps the cookies hold their shape during baking.
Seasonal Twists for Bacon Oatmeal Breakfast Cookies
In the summer, add fresh blueberries to the dough for a sweet pop. In fall, introduce a pinch of nutmeg or clove to enhance the warm spices. During winter, drizzle a ginger-spiced glaze instead of maple for a festive touch.
FAQs:
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure that your oats are certified gluten-free as well. The texture might be slightly different, but they should still be delicious and chewy.
How can I make these cookies vegan?
To make vegan cookies, replace the bacon with a plant-based alternative like tempeh bacon or add nuts for crunch. Use a vegan butter substitute and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of the egg. Choose a vegan-friendly maple syrup for the glaze.
What can I use if I don’t have maple syrup?
If maple syrup is unavailable, you can use honey or agave nectar for a similar sweetness. Corn syrup or golden syrup may also work, but each will slightly change the glaze’s flavor profile.
Can these cookies be made in advance?
Absolutely, you can prepare the dough a day before and keep it refrigerated until you’re ready to bake. You can also bake the cookies and store them in an airtight container for up to four days or freeze them for longer preservation.
What if I don’t have quick-cooking oats?
You can use rolled oats as a substitute, but they will add more texture to the cookies. Consider pulsing them briefly in a food processor to make them finer, resembling the quick oat texture.
How do I prevent the glaze from being too runny?
If your glaze is too runny, add more confectioners’ sugar until you reach the desired consistency. If it’s too thick, add a tiny bit more water or maple syrup. Make sure to let the glaze sit for a while before applying it to thicken further.
Bacon Oatmeal Breakfast Cookies with Maple Glaze
Equipment
- Large Skillet
- mixing bowl
- Electric mixer
- Oven
- Baking sheets
- wire racks
Ingredients
Cookies:
- 8 ounces bacon
- 1/2 cup unsalted butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups quick-cooking oats
Maple Glaze:
- 7/8 cup confectioners' sugar
- 1 1/2 tablespoons water or as needed
- 1 1/2 tablespoons real maple syrup
Instructions
- Begin by frying the bacon in a large skillet on medium-high heat for about 10 minutes, turning occasionally until it's crispy. After cooking, let it cool on a paper towel, then chop it into small pieces.
For Cookies:
- In a mixing bowl, combine the softened butter, white sugar, and brown sugar. Use an electric mixer to blend until fluffy. Next, incorporate the egg and vanilla, mixing until everything is seamlessly combined.
- In a separate bowl, whisk the flour, cinnamon, baking soda, and salt together. Gradually add this dry mix to the butter-sugar mix, then fold in the bacon and oats in portions.
- Wrap the cookie dough in plastic wrap and refrigerate for a minimum of one hour.
Baking Instructions:
- When ready to bake, preheat the oven to 375°F (190°C) and prepare your baking sheets with grease.
- Scoop around 1/3 cup of dough for each cookie and form them into balls. Position them on the baking sheets with sufficient space in between. Use a fork dipped in water to gently flatten each ball.
- Bake in the preheated oven for 10 to 12 minutes, or until the cookies are golden brown and the edges appear slightly darker. Allow them to cool on the sheets for 3 to 5 minutes before transferring to wire racks.
For Maple Glaze:
- While the cookies are cooling, mix the confectioners' sugar, water, and maple syrup in a bowl until smooth. Let it sit for about 5 minutes to thicken.
- Drizzle the glaze over the cooled cookies and let them rest for about 20 minutes to allow the glaze to set before storing.
