• 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.