Big John is always bugging me to make him crispy Oatmeal Raisin Cookies. So when I saw this recipe I thought why not. They came out great and were really delicious. Enjoy!
- 8 ounces of Circle B Ranch Hickory Smoked bacon, cut into ¼ inch squares
- 2 ¼ cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup (packed) dark brown sugar
- 2/3 cup sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup old-fashioned oats
- 2/3 cup raisins
- Line 2 baking sheets with parchment paper. (I used a silpad). 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 ¼ 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 cookie, 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.
- Cookies can be made up to 3 days ahead of serving. Store airtight at room temperature.