Oatmeal-Bacon Waffle Cookies with Espresso Icing
These cookies are a breakfast lover's DREAM! They are perfect for breakfast, brunch, or anytime!
Servings: 36 cookies
Equipment
- Standard waffle iron
Ingredients
For the Cookie Batter
- 1 cup old-fashioned rolled oats
- ½ teaspoon ground cinnamon
- 8 strips of bacon finely diced
- 1 cup unbleached all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon Kosher salt
- 8 tablespoons (4 ounces) unsalted butter, melted
- ½ cup packed light brown sugar
- ⅓ cup pure maple syrup
- 2 extra-large eggs at room temperature
- ½ teaspoon pure vanilla extract
For the Icing
- 1-2 tablespoons milk warmed
- ¼ teaspoon espresso powder
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter softened
- 1 cup confectioners' sugar
Instructions
For the Cookies
- In a large bowl, combine the oats and cinnamon; set aside In a medium skillet over medium heat, cook the bacon until browned and crisp. Using a slotted spoon, remove the bacon pieces to a paper towel-lined plate. Pour the bacon drippings over the oat mixture to soak.
- Meanwhile, whisk together the flour, baking powder, and salt in a small bowl. In a separate bowl, whisk together the butter, brown sugar, maple syrup, eggs, and vanilla until the sugar dissolves.
- Preheat a standard (not Belgian) waffle iron (I set mine on a heat setting of 3 ½). Add the flour mixture, sugar mixture, and reserved bacon pieces to the oat mixture; stir to combine. Spray the hot waffle iron with non-stick spray and drop about 1 tablespoon of batter into each section of the iron. Close the iron and cook until the cookies are golden, about 1 1/2 minutes. Remove the cookies to a wire rack to cool. (The cookies will be soft, but will crisp as they cool). Repeat with remaining dough.
For the Icing
- In a small bowl, dissolve the espresso in 1 tablespoon of the warm milk. Add the vanilla, butter, and confectioners' sugar and whisk until smooth. Add up to an additional tablespoon of milk if icing is too stiff. Dip the top grid pattern of the cookies into the icing and transfer to a rack to rest until the icing has set. Once set, cookies can be stored in an airtight container for 2 days. Enjoy!
Notes
Recipe can easily be halved or doubled.
Nutrition
Calories: 120kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 53mg | Fiber: 1g | Sugar: 8g | Vitamin A: 103IU | Vitamin C: 0.001mg | Calcium: 16mg | Iron: 1mg
