Inspired by the success of the Ultimate Bacon Cookie, and the recent article by Andrew Back Bacon listing the BEST bacon cookie recipes he could find. Hey, Andrew! You forgot one! These!

Well… Technically you didn’t forget them – you didn’t even know about them because I hadn’t even made them yet. They only existed in my mind. They were a delicious thought that I had to bring into the physical realm, no matter how real and delicious the thought was. [Editors Note: Should I be concerned??]

I got inspiration for these cookies from a very good friend of mine. She was walking through one of the local city markets this weekend and decided to send me a message, knowing I was looking for inspiration for another cookie recipe, telling me about one the best butterscotch cookies she’s had. I instantly thanked her and got to work…


8 strips Maple Leaf Bacon

3 cups Old Fashioned Rolled Oats

1 ½ cups All Purpose Flour

1 cup Butterscotch Chips

1 cup Butter (reserve aside a tablespoon)

1 cup Brown Sugar

½ cup White Sugar

2 Eggs

1 tbsp Vanilla Extract

1 tsp Baking Soda

½ tsp Cinnamon

Salt – Yes Salt!


1. Preheat your oven to 350°F

2. Chop up your bacon into small pieces. I like to do this before I fry them simply because I find it easier to fry. I don’t have to worry about flipping everything properly, I can just toss the pieces around the pan. So toss your pieces into the pan and give them a good fryin’.

3. While the bacon is doing its thing, let’s multitask. Take your butter and, if its straight out of the fridge, cut it up into about 8 chunks and microwave it for like 10 seconds… tops. We just want to soften it a bit, NOT melt it. Très Important!

4. Throw all your butter in a bowl with both of your sugars and beat everything together. I know I show a wire whisk in one of the photos, but DON’T use the wire wisk. Wrong tool for the task. Use a nice big wooden spoon. Mix it all up until its nice and homogeneous.

5. Add your eggs and vanilla and stir all that up. Again, nice and homogeneous!

6. In a separate bowl, mix your flour, baking soda, cinnamon and a couple pinches of salt. The salt will help to bring out the flavours of everything – the bacon will do this too!

7. We’re going to add the dry ingredients into the wet ones little by little. The way I recommend doing this is through a sifter. Sift in a little bit of the flour mixture, mix it up nicely. Add more flour, mix completely, more flour, more mixing. I think you get the idea. This ensures you mix in all of the flour evenly and you don’t get any unappetizing flour pockets.

8. Finally, stir in your oats, butterscotch chips and bacon (that you’ve set aside on some paper towel to rid of the excess fat). Your cookie dough is now ready. Go ahead. Try some. I won’t tell anyone.

9. Take that butter you’ve reserved and grease up a cookie sheet, then scoop out little balls of your cookie dough on the sheet. Now I SAY little balls, but I used an ice cream scoop because I like my cookies big. Really big. Problem? Didn’t think so.

You could probably make something like 40 or 45 cookies with this recipe… I made 16. Like I said, big.

10. Whack these in the oven for about 8-12 minutes, based on the size of the cookie and whether you like them chewy or crispy. You’ll know they’re done when they flatten out and the edges start to go golden brown. Your best gauge is your eye…and your nose.

11. Pour yourself a big ol’ glass of milk and chow down.