After the unexpected success I got bringing in my Bacon and Walnut Chocolate Chip Cookies, I decided I needed to experiment with a maple cookie recipe I have deep within the confines of my clipped recipe collection from Grandma Mo. As it turns out, I have two maple cookie recipes. I decided the one without the rolled oats and coconut would be the better of the two to add bacon.
- 2 c. butter at room temperature
- 1/2 c. sugar
- 1/2 c. packed brown sugar
- 2 egg yolks
- 1/4 c. maple syrup
- 1/2 T. vanilla extract
- 6 tsp. maple flavoring
- 5 c. flour
- 1 lb. chopped, cooked bacon
- In a large bowl, whip butter and sugars until fluffy. Add remaining ingredients except for the bacon.
- Divide dough in quarters. Wrap each quarter in plastic wrap and roll into logs. Refrigerate at least two hours or overnight.
- When ready to bake, preheat oven to 325 degrees.
- Roll logs into chopped bacon. Cut logs into 1/2 inch slices and place on cookie sheets. Lightly press additional bacon pieces into each slice.
- Bake in preheated oven 20 minutes or until golden brown.
I had a little over a half-pound of bacon and didn’t feel as though I would have been able to roll two full logs with the bacon I had available. You may need more than a pound of bacon as the above-listed recipe is a double recipe. As I ran out of chopped bacon, I decided to roll one of the logs in chopped pecans and garnish the top of the cookie with chopped bacon before baking. This technique worked well.