Ingredients

The following ingredients have 3 Servings
  • 2½ sticks butter (softened (I use salted))
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • ½ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon maple extract
  • 1½ cups gluten free flour (all-purpose flour may be substituted)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 cups quick oats
  • 1¼ cups cooked and crumbled bacon (divided)
  • 1 bag (12 ounces white chocolate chips)

Instruction

  • In the bowl of a stand mixer, or a large bowl with a hand mixer, blend the butter, brown sugar, and granulated sugar until creamy.
  • Add the egg, maple syrup, vanilla extract, maple extract: beat well.
  • In a separate bowl, whisk the flour, baking soda, cinnamon, salt, and oats to combine.
  • Slowly incorporate the flour/oat mixture into the butter mixture (in thirds), blending until just combined after each addition of the flour/oat mixture.
  • Once the mixture is fully combined, add 1 cup of the bacon and blend again until fully mixed, scraping down the sides of the bowl as needed.
  • Drop the dough by rounded tablespoons onto parchment lined baking sheets and bake for 12-15 minutes in a preheated 350 degree oven.
  • Remove the cookies to a baking rack to cool completely.
  • Melt the white chocolate chips in a microwave safe bowl on medium/low power (stirring frequently) until melted and creamy.
  • Dip half of each cookie in the melted chocolate and sprinkle with the remaining crumbled bacon.