All the deliciousness of a big breakfast baked into a cookie! This snack by Donna Fier is simply unforgettable.
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Directions for: Pancake Breakfast Cookie
Ingredients
cup unsalted butter
1 pkg bacon (500 g)
cup packed brown sugar
cup granulated sugar
3 Tbsp buttermilk
2 Tbsp maple syrup
1 tsp vanilla
1 egg
1 cup all-purpose flour
tsp baking powder
tsp baking soda
tsp salt
Directions
1. In small saucepan, melt butter over medium heat; cook, swirling pan often, until tan coloured and fragrant with a nutty aroma, about 2 to 5 minutes. Pour into large bowl and set aside to cool slightly.
2. Meanwhile, in batches cook bacon over medium heat until crisp, spooning off fat as necessary. Drain on paper towel-lined baking sheet. Chop bacon.
3. Using wooden spoon, stir sugars, buttermilk, maple syrup and vanilla into cooled butter. In small bowl, beat egg until frothy; beat into butter mixture. In another bowl, whisk together flour, baking powder, baking soda and salt. Fold into butter mixture along with bacon, just until combined. Cover and chill dough for 30 minutes.
4. Preheat oven to 375F (190C). Line two baking sheets with parchment paper.
5. Shape dough by forming heaping tablespoonfuls into balls; place 2 inches (5 cm) apart on prepared baking sheets. Bake one sheet at a time in centre of oven until puffed and set, about 10 minutes. Cool for 5 minutes on baking sheet; transfer to rack to cool completely.
See more: Bake, Pastry, Snack, Breakfast