Bacon and Butterscotch Cookies

Bacon.  In a cookie.  Enough said.

Bacon and Butterscotch Cookies

• 10 bacon strips
• ⅓ cup brown sugar, packed

• 1 cup oats
• 2 cups all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large Eggs
• 1 tsp vanilla
• 1 cup butterscotch chips

Adapted from Robin Hood

Pre-heat oven to 350 F.

Toss bacon with brown sugar and place on an aluminum-lined baking sheet.  Bake for 20 minutes.  Turn over and bake for an additional 10-15 minutes until cooked through.  Allow bacon to cool and chop into small pieces.  Note: I did not read the directions properly and fried my bacon up normally.  I bet this would have been amazing, though!
 
Process oats in a food processor until small.  Add to flour, baking powder, baking soda and salt.

In a separate bowl, beat butter and sugars.  Add eggs and vanilla.  Gradually add flour mixture until well mixed.  Add butterscotch chips and bacon pieces and mix until just combined.

Drop rounded tablespoons of cookie dough onto parchment paper-lined cookie tray.  Bake for approximately 11 minutes or until edges turn light brown.  Cool on wire rack.
 

I was expecting these cookies to be very bacony however the flavors were more subtle than I'd anticipated (in a good way)... in fact most people didn't realize there was even bacon in the cookies until I told them!  The subtle saltiness of the bacon contrasted so nicely with the butterscotch chips.  I used a maple smoked bacon, so there were also maple flavors in there.

I think the saying that 'everything is better with bacon' really is true.  These cookies rock.  You should make them!