Bacon Oatmeal Breakfast Cookies With Maple Glaze

Ingredients

Original recipe (1X) yields 18 servings

• 8 ounces bacon
• ½ cup butter, softened
• ½ cup white sugar
• ½ cup packed brown sugar
• 1 egg
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups quick-cooking oats
• ⅞ cup confectioners’ sugar
• 1 ½ tablespoons water, or as needed
• 1 ½ tablespoons real maple syrup

Directions

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.
2. Beat butter, white sugar, and brown sugar together in a large 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 ⅓ cup oats at a time. Cover dough with plastic wrap; refrigerate at least 1 hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
4. Scoop about ⅓ 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.
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.
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 to set before storing, about 20 minutes.