Monday, August 27, 2018


Welcome to My Patchwork Quilt's first ever Cookie Week! Each day this week I will be sharing a new and delicious cookie recipe with you. Since we got back from our vacation to Boston, New England/Canada cruise, and then in Vermont, I have been on a cookie-making craze. I have made a couple of non-cookie treats, but for the most part, it's been cookies I have been making.

The first one I am going to share is a cookie but not probably what you thought of when I said I would be sharing cookie recipes. It is a breakfast "cookie" and is the perfect addition to my serving of Greek yogurt every morning for breakfast. Warming one up in the microwave for about 12 to 15 seconds helps bring out the taste of the bacon. The other great thing is even though there isn't any protein powder (what I usually look for to fill me up for a meal), I am not hungry until time for lunch.

I substituted stevia for the white sugar and used mostly whole wheat flour for the all-purpose flour. I used what was left in the sack of flour (I didn't measure it but it looked like it might have been 1/4 cup.) and then finished filling the cup with the whole wheat flour. The taste of the whole wheat flour was just right with the applewood bacon. The ingredients to make a glaze make more than enough glaze for the cookies.

Click here for a printable version of the recipe.


1/2       lb bacon (That was 8 slices in my new 1 - lb package)
1/2       cup butter, softened
1/2       cup stevia or sugar
1/2       cup packed brown sugar
1          large egg
1/2       teaspoon vanilla extract
1          cup flour (mostly whole wheat flour)
1/2       teaspoon baking soda
1/4       teaspoon salt
1          teaspoon ground cinnamon
1-1/2    cups quick cooking oats
7/8       cup powdered sugar (1 cup - 2 tablespoons)
1-1/2    tablespoons water, or as needed (add 1/2 tablespoon at a time)
1-1/2    tablespoons real maple syrup

Fry the bacon and
allow to drain and cool on paper towels. 
When cooled, crumble. 
Beat the butter, stevia, and brown sugar in a large mixing bowl until fluffy on medium speed.

Scrape the sides of the bowl. Add the egg and vanilla and
mix until thoroughly combined. 
Whisk the flour, baking soda, salt, and cinnamon together in another bowl.
Stir the flour mixture into the butter mixture. 
Gradually add the oats (1/2 cup at a time) and bacon. (I did use the mixer.)
Form into a ball, cover, and refrigerate at least 1 hour. (
I placed the ball in another smaller bowl so it didn't take up so much room in my frig. 
I also got busy and didn't get back to it until about 4 hours later. I just had to let it set out for a bit to be able to scoop out the dough to measure.

Preheat oven to 375 degrees F. Grease a baking sheet or line cookie sheet with parchment paper.

Scoop out about 1/4 cup of dough level on top (I have a medium size ice cream scoop that almost measures 1/4 cup) I placed the flat side down on the cookie sheet about 3 inches apart. I had three rows of 2 on the cookie sheet.

Flatten the balls slightly with your fingers.
Bake until the cookies are golden brown with slightly browner edges 12 minutes. Allow to cool on cookie sheet 5 minutes
(the ones I baked without the parchment paper)

before removing to finish cooling on wire rack.

I made 12 full size ones and then 4 small ones made with my cookie scoop (1 tablespoon)

Make glaze:

Whisk together the powdered sugar and maple syrup.
Add water 1/2 tablespoon at a time to make mixture the consistency you want for your glaze.

Spoon the glaze
over the cooled cookies.

When glaze has set, store cookies in a ziplock bag or sealed container in the refrigerator.

To eat:

Warm in microwave on High for about 12 to 15 seconds. 

Here are two of my little (normal cookie size) ones that I made... This is a good snack size for the kiddos when they get in from school. I baked them about 8 minutes.

Here is about what I had in the measuring cup of all-purpose flour and then I just finished filling it up with whole wheat flour. Next time I will just use all whole wheat flour.

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