This morning I woke up and I wanted oatmeal, peanut butter, and bacon! I have no idea why either because I normally just eat leftovers from last nights dinner, but this morning I had a hankering. Unfortunately, or rather fortunately now, we did not have bacon. So I ate leftover fajitas and decided I was good.
Then I got this crazy bug up my behind and went to the store and bought what I needed to make a creation. Oh boy, Oh boy, Oh boy, Oh boy….this is some good stuff people! I made the most delicious cookies! True story, Trey was not thrilled with the idea when I said it, but then he tasted it and his exact quote was, “Damn, my baby can cook!” So why don’t you get your hands on these ingredients and try out this amazing recipe!
Amy’s Peanut Butter, Chocolate Chip, Oatmeal, Bacon Cookies with a splash of Sea Salt!
Ingredients:
1 and 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 sticks unsalted butter (1 cup) softened
1 cup granulated sugar
1/2 cup packed brown sugar (light or dark is fine)
2 large eggs
1 cup creamy peanut butter
2 teaspoons pure vanilla extract
2 cups old-fashioned whole rolled oats
1 bag nestle toll house semi-sweet chocolate chips
1 package bacon
PREP:
Cook your bacon how you like but make sure to save at least 6-8 strips for this recipe. Crumble your bacon in a small bowl into bits.
Then whisk together the flour, baking powder, baking soda, and salt together in a medium bowl. Place that to the side.
In another large bowl mix your butter until smooth.
Add your sugar and your brown sugar and beat until creamed.
Add the eggs, peanut butter, and vanilla. Beat until combined.
Add your dry ingredients into your wet ingredients and mix until combined.
Mix in your oats on low speed, then your chocolate chips and bacon bits. Once all of ingredients are mixed well, cover and refrigerate for 20 minutes. If you leave in the refrigerator longer (say overnight which is ok, make sure to bring your dough out and get it to room temperature before baking. (At least 30 minutes)
Preheat your oven to 350 degrees.
Make balls of dough and bake for about 15 minutes. I like to dust them while they are cooling with sea salt, but if you don’t want that much salt leave this step out. Let them cool for at least 5 minutes before trying to transfer or else they will crumble.
You can store these cookies for up to a week!
I promise you these are a hit! Try them and let me know what you think!
Bon Appetit!
Amy
