Bacon Granola Breakfast Cookies Food

BACON OATMEAL BREAKFAST COOKIES WITH MAPLE GLAZE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.
• Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
• Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.
• Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.
• To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.

GRANOLA BREAKFAST COOKIES

Steps:

• Preheat oven to 325 degrees and line a rimmed baking sheet with parchment paper.
• In a large bowl combine all ingredients through salt and set aside. In a medium bowl add remaining ingredients and mix. Add the wet ingredients to the dry ingredients and mix to combine.
• Using a cookie scoop or your hands form dough into balls and place on prepared baking sheet. Flatten cookies as desired (cookies will not spread when baking).
• Bake for 17 minutes. Let cool for 5 minutes on baking sheet then transfer to a wire rack to cool completely. Serve immediately or store in an airtight container.

CRUNCHY BACON GRANOLA

Steps:

• Heat oven to 325ºF. Cook bacon until done, but not crisp, and chop into small pieces.
• In a large bowl mix the bacon, coconut chips, flaxseed, oats, sunflower seeds and nuts.
• In a small saucepan heat the oil, syrup, cinnamon and salt. Pour over the nut mixture and combine. Mix in the egg white and spread granola on a baking sheet. Bake until it is dried out a bit, for 20 to 25 min, then let cool 20 min on the pan. Stir in dates. Store in an airtight container, in the refrigerator, for up to 5 days.

BACON-GRANOLA BREAKFAST COOKIES

Steps:

• Heat oven to 350°F
• In large bowl, stir together all ingredients.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet to cooling rack.

BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• In the bowl of an electric mixer, cream the butter together with the brown sugar and granulated sugar. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add the oats, coconut, flax seeds and sunflower seeds. Fold in the apricots, cherries, pecans and raisins.
• Drop the batter onto cookie sheets with a cookie scoop or two spoons. Bake for 12 minutes, then cool on a rack.
• Eat and feel guiltless, because there's no chocolate in this cookie!

GRANOLA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix together flour, baking powder, and baking soda in a bowl; set aside.
• Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SAVORY BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together butter (don't substitute) and sugar.
• Add egg and vanilla, being careful not to overbeat.
• Combine flours, soda, and salt.
• Add combined dry ingredients to the butter mixture.
• Stir in oats.
• Carefully stir in shredded cheese and bacon crumbles.
• The dough will be stiffer than"normal" cookies, but not dry.
• Form by Tablespoonfuls into dough globs, lay them carefully in a container, separating layers with wax or parchment paper as needed.
• Refrigerate until ready to bake.
• These are best when allowed to sit overnight in the refrigerator and baked fresh in the morning.
• (Or they can be baked immediately.) When ready to bake, space 2 inches apart on a greased cookie sheet and bake for 15 to 17 minutes.
• Allow to cool on the cookie sheet for 2 minutes and remove to a rack to finish cooling.

BACON GRANOLA

Steps:

• Preheat the oven to 300 degrees. Heat the oil in a large saute pan over medium heat, add the bacon and cook until golden brown and crispy on both sides, about 8 minutes. Remove to a plate lined with paper towels to cool slightly, then coarsely chop. Reserve 1/4 cup of the rendered bacon fat.
• In a medium saucepan over high heat, cook the honey, maple syrup, brown sugar, vegetable oil, reserved bacon fat and cinnamon, whisking occasionally, until smooth and the sugar has dissolved, about 5 minutes. Remove from the heat and whisk in the vanilla and salt.
• Line a half sheet pan with parchment paper or spray with nonstick spray. Combine the oats, almonds, pecans, sunflower seeds and chopped bacon in a large bowl. Pour the honey mixture over and mix well to combine. Spread the mixture onto the prepared baking sheet (or two sheets if needed) in an even layer. Bake for 20 minutes, then stir and bake for another 10 to 15 minutes, until light golden brown. Let cool on a wire rack for about 15 minutes.
• Store the granola in containers with tightfitting lids in a cool, dry place. The granola will keep for up to 1 week.

GRANOLA BREAKFAST COOKIES

Steps:

• Preheat oven to 350°.
• Line baking sheets with parchment paper.
• In a large bowl, cream together shortening and brown sugar; add eggs, milk and vanilla beating well.
• In a medium bowl, combine the flour, baking soda and salt.
• Mix well and add to sugar mixture.
• Stir in granola; drop by teaspoonfuls onto prepared baking sheets.
• Bake 10 to 12 minutes or until edges are browned.