These big bacon oatmeal breakfast cookies with maple glaze, ground cinnamon, and vanilla extract combine the perfect breakfast flavors into one cookie.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
196 Calories
Recipe Instructions
Step 1
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. When cool, chop bacon; set aside.
Step 2
Beat butter, white sugar, and brown sugar together in a large mixing bowl with an electric mixer on medium speed until fluffy, beat in egg and vanilla extract until thoroughly combined. Whisk flour, cinnamon, baking soda, and salt together in a separate bowl; stir into butter mixture. Gradually stir in bacon and oats, about 1/3 cup oats at a time. Cover dough with plastic wrap; refrigerate at least 1 hour.
Step 3
Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
Step 4
Scoop about 1/3 cup dough per cookie and roll into balls; place at least 3 inches apart on the prepared baking sheets. Flatten balls slightly using a fork dipped in water.
Step 5
Bake in the preheated oven until golden brown with slightly browner edges, 10 to 12 minutes. Cool on baking sheets 3 to 5 minutes before transferring to wire racks to cool completely.
Step 6
Meanwhile, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth; let stand about 5 minutes to slightly thicken. Drizzle on tops of cookies; let stand about 20 minutes to set before storing.