====== Bacon Oatmeal and Raisin Cookies ======
{{recipes:baking:bacon_oatmeal_and_raisin_cookies:bacon-oatmeal-and-raisin-cookies.jpg?600|}}
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===== Ingredients =====
  * 8 ounces sliced bacon, cut into 1/4-inch squares
  * 2 1/4 cups cake flour
  * 1 teaspoon baking powder
  * 1 teaspoon kosher salt
  * 1/2 teaspoon baking soda
  * 1 cup (packed) dark brown sugar
  * 2/3 cup sugar
  * 1/2 cup (1 stick) unsalted butter, room temperature
  * 2 large eggs
  * 1/2 teaspoon vanilla extract
  * 1 cup old-fashioned oats
  * 2/3 cup raisins
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===== Info =====
  * **Prep:** 
  * **Cook:** 
  * **Serves:** 18-20
  * [[https://www.bonappetit.com/recipe/bacon-oatmeal-and-raisin-cookies|Source]]


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{{tag>bacon oats raisins cookie}}


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===== Directions =====
  - Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
  - Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.
  - Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.
  - Arrange racks in upper and lower thirds of oven; preheat to 375°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. do ahead: Can be made 3 days ahead. Store airtight at room temperature.


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