They are chewy and crunchy and salty and sweet and...well, you get the idea. Very addictive! And who wouldn't enjoy a cookie for breakfast?
Give them a try!
BREAKFAST COOKIES (from Cook's Country)
Makes about 16 cookies
8 slices bacon
1 1/4 cups (6 1/4 oz) all-purpose flour
1/2 cups (2 oz) Grape-Nuts cereal
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
8 Tbsp unsalted butter, softened
1 cup (7 oz) granulated sugar
1/3 cup packed (2 1/3 oz) light brown sugar
1 large egg
2 Tbsp frozen orange juice concentrate, thawed
1/2 tsp granted orange zest
- Cook bacon in 12" skillet over medium heat until crispy, 8-10 min. Transfer to paper towel-lined plate. Once cool, crumble coarsely; set aside. (I minced the bacon before cooking, mine was already "crumbled".) Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper.
- Combine flour, Grape-Nuts, salt, baking powder and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, 2/3 cup granulated sugar and brown sugar on medium-high speed until pale and fluffy, about 1 min. Add egg, orange juice concentrate, and orange zest and beat until combined, about 30 seconds. Reduce speed to low, add flour mixture in 3 additions, and mix until just incorporated. Add bacon and mix until just combined, about 30 seconds.
- Place remaining 1/3 cup granulated sugar in shallow dish. Working with 2 Tbsp dough at a time, roll into 16 balls, then roll balls in granulated sugar. Space balls on prepared sheets in staggered pattern. Using bottom of a drinking glass, flatten balls to 2 1/2" in diameter. Sprinkle each sheet with 1 1/2 tsp granulated sugar from dish.
- Bake cookie, 1 sheet at a time, until slightly puffy and light golden brown, 15-18 min, rotating sheets halfway through baking. Let cookies cool on sheet for 5 min, then transfer to wire rack. Let cookies cool completely before serving. (I found them even better tasting a day or 2 later.)