This cookie was eaten on the podcast in episode 055 – Link
- 3 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- ½ cup toasted wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon coarse salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 cups packed light-brown sugar (separated)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 lb. bacon
- 1 cup powdered sugar
- 1 tablespoon milk
- 3 tablespoons butter
- ½ liter Bourbon
- ½ liter apple cider
- 3 tablespoons maple syrup
- Sea Salt
- Preheat oven to 350°
- Slice bacon into ¼-inch width stripes.
- Render fat off in sauté pan over medium heat and cook until bacon is nearly finished.
- Strain bacon from pan and set aside.
- Put rendered fat in a liquid measuring cup, should be around ½ cup.
- Put bacon back in pan on low heat and add 1 cup brown sugar. Constantly stirring as sugar melts and caramelizes bacon.
- Remove bacon from pan set aside to cool. DO NOT WASH SAUTE PAN – it will be used to make icing.
- Chop finely when cool enough to handle.
- Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside.
- Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes.
- Mix in eggs and vanilla. Reduce speed to low.
- Add oat mixture; mix until just combined. Mix in candy bacon.
- Using a 1 ½-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
- Bake until golden and just set, about 14 minutes.
- Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely.
- Cookies can be stored in airtight containers at room temperature up to 3 days.
- Add apple cider and bourbon to sauté pan in which you made bacon and reduce for about 5 minutes
- While reducing, melt butter and whisk together with milk and powdered sugar.
- Add maple syrup to reducing liquid, stir and continue to reduce until it becomes a syrup consistency, about 4 minutes.
- Mix reduced liquid and icing until it reaches desired taste and consistency. You may not need all the reducing liquid so all slowly.
- Drizzle icing over baked cookie, garnish with sea salt and enjoy. Try to resist eating the batch so you can show off to your friends and family.
- Reduce sauce to your own preference of taste.
- Wheat germ adds flavor but certainly not necessary.