Bacon and Oatmeal Raisin Cookies

Have you ever had a cookie that had bourbon and bacon included in the recipe?

From the two hotels I’ve worked in, both pastry departments had cookies made fresh from scratch daily. Every few days when the pastry chefs would swap out the old cookies for new, they would give the leftovers to the employees in the cafeteria. I would look forward to this day once a week. If i had a craving and I couldn’t wait another day I would occasionally sneak into the pastry shop and ask the chef if I could steal one. Of the 3 varieties they produced, chocolate chip, peanut butter, and oatmeal raisin, my favorite was always the oatmeal raisin.

Waking up one morning I had a craving for an oatmeal raisin cookie. The only problem was I had the day off so I wasn’t able to go to the pastry shop and steal one. I figured it’s time to make my own batch. After looking up a couple of recipes and seeing all the same repeating ingredients that I’m guessing were all taken from the Quaker oats tube, I decided to take the original recipe and make it better. Thinking to myself and talking to my boyfriend Brandon, I decided to add bacon, soak the raisins in bourbon, and toast the oats. After making the batter I did a test cookie just to make sure my extra addition of fat didn’t mess up the ratio of all other ingredients. The only thing I needed to adjust was the cooking time and add in more cinnamon. Everything else turned out correctly. The final result was a cookie with crispy edges and a soft center, the way all cookies should be.



-1 Cup unsalted butter, room temperature

-1 Cup Brown sugar, packed

-1/3 Cup Granulated sugar

-2 Each egg’s

-1 Teaspoon vanilla

-1 ½ Cup All purpose flour

-1 Teaspoon Baking soda

-1 Teaspoon Salt

-3 Tablespoons Cinnamon, ground

-3 Cups Oats, toasted

-1 Cup raisins, soaked in Bourbon (optional)

-4 Strips of smoked bacon, cooked, chopped up

Method of Prep:

1.)    Heat oven to 350 degree Fahrenheit.

2.)    In a medium bowl, beat together butter and both sugars until creamy, about 3 minutes.


3.)    Add in eggs while still beating.

4.)    Add in vanilla and bacon bits.

In a Separate bowl:

1.)    Mix together flour, baking soda, salt and cinnamon.

5.)    Add dry ingredients slowly into wet ingredient beating medium speed.


6.)    Stir in oats and raisins. (Make sure raisins are drained of the soaking liquid)

7.)    Using a medium scoop, line cookies on a sheet tray about 2 inches apart and bake in the oven for 10 minutes. (The time may vary depending on your oven) check after 5 minutes and rotate the tray.


8.)    Let cool for 5 minutes and then transport to a cooling rack.


If you don’t like raisins you can substitute cranberries or dried cherries. This recipe also works well if you wanted to add in nuts or chocolate chips.  If you don’t have butter available you can use shortening. I prefer butter as it gives a creamier cookie.



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Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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