This recipe appears in:This Week in Recipes
Note: Jessie Oleson (aka Cakespy) is a good pal of Serious Eats and an all-around super cool gal. Every Monday she will be chiming in with a delicious dessert recipe.
I had always kind of credited Vosges with kicking off the bacon-and-sweets trend that has pervaded the nation in recent years: after all, it was their bacon-infused chocolates that first alerted me to the phenomenon.
However, when I recently found myself leafing through Cookies by Natalie Hartanov Haughton, published in 1987, I found an intriguing entry for "Get Up and Go Breakfast Cookies," which are described as being "highlighted with bacon, cereal and orange peel--great for breakfast on-the-run." These are basically a breakfast trifecta, with Grape Nuts, bacon, and orange juice all combined into one supercharged cookie.
But don't for one moment confuse these with a savory breakfast biscuit--they very much maintain the structure, taste, and crumb of a cookie. These simultaneously sweet, salty, and citrusy cookies won't be for everyone, but they certainly are an intriguing link in the bacon-baked good puzzle.
- 3/4 cup butter, room temperature
- 1/2 cup brown sugar
- 1 egg
- 2 tablespoons thawed frozen orange juice concentrate
- 1 tablespoon grated orange peel
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 6 strips bacon or veggie bacon, cooked very crisp, drained and crumbled (I used veggie bacon and it worked just fine)
- 1/2 cup Grape-Nuts
Preheat oven to 350°F.
In a medium bowl, beat together butter, sugar, egg, orange juice concentrate and peel, until light and fluffy. Add flour and baking powder, beating until well blended.
Stir in bacon and cereal, stirring only until incorporated.
Using an ice cream scoop (I used a big one), drop 3 inches apart on ungreased baking sheets.
Bake for 10 to 15 minutes or until edges are golden. Remove cookies from sheets while still warm and cool on racks.