In less than two weeks, my two girls will be off to school. That will leave just my son and I to enjoy most of the day together until his sister’s come back home. It is going to take a ton of getting use to my new schedule, but I am confident we all will adjust in time. Armed with a good breakfast like these Oatmeal Bacon Breakfast Cookies and we all will be able to tackle the days ahead just fine.
Oatmeal happens to be my kids favorite breakfast. They love hot oatmeal like Bob’s Red Mill Rolled Oats with a touch of milk and cinnamon, or mixed with some nuts or raisins. Bob’s Red Mill Oats are the perfect choice in the morning because they are a versatile grain, high in dietary fiber, and can reduce cholesterol; plus they are gluten free. Bob’s Red Mill has a dedicated gluten-free facility and their oats are tested along the way to ensure they are in fact gluten-free–perfect for my husband and youngest daughter.
The only downside to preparing oatmeal in the morning is that it does take some time. Since I am all about shortcuts we have started making overnight oats, and these yummy Oatmeal Bacon Breakfast Cookies that can be eaten for breakfast or anytime really.
When people say bacon makes everything better, they are not kidding! Just when I thought oatmeal raisin cookies were yummy, I subbed raisins for bacon and chocolate chips to make something even yummier! When I say these Oatmeal Bacon Cookies are delicious-I mean it! Plus, one batch makes 3 dozen cookies so there are plenty to have for the week (if they last that long).
Want to make these Oatmeal Bacon Breakfast Cookies? Here is what you will need:
*makes 36 cookies
- 3/4 stick of vegetable shortening (butter flavor)
- 1 1/4 cups of firmly packed light brown sugar
- 1 large egg
- 1/3 cup of whole milk
- 1 1/2 tsps. of vanilla extract
- 1 cup of Bob’s Red Mill All Purpose Flour
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 tsp. of cinnamon
- 3 cups of Bob’s Red Mill Rolled Oats
- 1/2 cup of chocolate chips
- 6 sliced of crispy, crumbled bacon
Heat oven to 375 degrees.
Line two baking sheets with parchment paper
In a mixing bowl, beat shortening, sugar, egg, milk, and vanilla.
Combine flour, salt, baking soda, and cinnamon in another bowl
Slowly add to wet mixture on low speed
Once combined fold in chocolate chips and bacon.
Add rounded tablespoons of dough to your cookies sheet evenly spaced apart.
Bake 10-12 minutes and allow to cool. If you are making another batch please wait until your cookie sheets have cooled before adding the new dough. I find cookies tend to burn if I do not.
These cookies store well in an airtight container and last at least 4 days- I have not been able to keep them around longer than that!!
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Will you be trying these Oatmeal Bacon Breakfast Cookies?