Cakespy: Bacon, Cereal, and Orange Juice Breakfast Cookies

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.

[Photographs: Jessie Oleson]

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.

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Cakespy: Bacon, Cereal, and Orange Juice Breakfast Cookies

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About This Recipe

Yield:12 big cookies
This recipe appears in: This Week in Recipes

Ingredients

  • 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

Procedures

  1. 1

    Preheat oven to 350°F.

  2. 2

    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.

  3. 3

    Stir in bacon and cereal, stirring only until incorporated.

  4. 4

    Using an ice cream scoop (I used a big one), drop 3 inches apart on ungreased baking sheets.

  5. 5

    Bake for 10 to 15 minutes or until edges are golden. Remove cookies from sheets while still warm and cool on racks.

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