Maple Bacon Cookies

Maple Bacon CookiesYep, you heard me right.  Maple.  Bacon.  Cookies.  These are totally inspired by Don, perhaps my most loyal guinea pig.  Apparently, dude is totally bacon-smitten.  From what I hear, he’s even got a picture of bacon as his computer’s wallpaper.  Wow.  That’s quite an affliction…

So I’d heard of maple cupcakes with bacon sprinkled on top, but, lazy baker that I am, I just didn’t feel like going through all the effort of cupcakes.  I mean, inserting all those little paper liners can be so taxing on the body.  So I settled on turning the idea into a cookie, and I think it works.  After all, even the hub liked ‘em and his initial reaction was that I must’ve gone mad when I told him what I was up to.  Bonus: “Bacon Cookies” is such a great play on words…get it?  Get it?  Say it out loud: bacon cookies.  Bakin’ cookies.  Get it now?  Hardy har har.

Ingredients:
1 c Butter, softened
1 c Brown Sugar
1 c less 4-5 Tbs Maple Syrup
1 Egg
1 tsp Vanilla Extract
3 c Flour
1 c Cheerios, finely ground (you can sub whole wheat or regular flour for this; I just used them because I was thinking of the super cute commercial with the little boy who gives his Daddy a bowl of Cheerios to “get some cholesterol off of you”<so cute!>–in my mind, they’re supposed to cancel out all the bad stuff in the bacon…)
2 tsp Baking Soda
1/2-3/4 lb Bacon, cooked, very well-drained/blotted of excess oil and chopped into wee pieces (think chocolate chip size)

Directions:
Preheat oven to 350. Line baking sheets with parchment (can’t have the dread pork fat tainting your beautiful virgin cookie sheets!).  Cream together the butter and sugar. Add maple syrup, egg, and vanilla extract. Stir just until incorporated. In a medium bowl, whisk together the flour, Cheerios, and baking soda. Slowly add these combined dry ingredients to the butter mixture, mixing just until well-combined. Stir in the bacon pieces.

Drop the dough by rounded tablespoons onto your prepared pans.  Bake 8-10 minutes, just until the edges begin to brown.  Let them rest for a couple of minutes on the cookie sheets, then transfer them to wire racks to cool completely.

Yield: About 50 cookies

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