Breakfast Cookies With Bacon

24
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"I was at the General's house for a brunch and these were so good I had to ask for the recipe! They're sweet and salty - a favorite combination of mine. My son asks for them all the time - and how can you go wrong with bacon? Hope you enjoy!"

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (34 g)
  • Calories 151.6
  • Total Fat - 8.1 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 29.2 mg
  • Sodium - 227.7 mg
  • Total Carbohydrate - 15.4 g
  • Dietary Fiber - 0.3 g
  • Sugars - 8.9 g
  • Protein - 4.6 g
  • Calcium - 6 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Cook bacon till crisp - then break into small pieces.

Step 2

Beat together butter and sugar till fluffy, beat in egg, combine dry ingredients and mix into butter mixture.

Step 3

Add bacon, corn flakes, and raisins and stir in by hand.

Step 4

Drop by teaspoonful onto ungreased cookie sheet 2" apart.

Step 5

Bake 350 for 15 minutes. Cool 1 minutes, move to rack.

Tips & Variations


No special items needed.

TwisSis

Made as written for the FF&F Best of 2014 event & touted by "AcadiaTwo" as a 2014 fave - My DH & BIL walk together on Sat mornings & we trade hosting a brunch after their wkly walks. I often tease them that their brunch is an excuse to have dessert when the sun is rising vs setting. Like the other reviewer, I also left out the raisins as DH is diet restricted for them. These are delicious bites of goodness & easy-to-fix. I could have eaten all of them w/some fruit & my coffee (or at least tried), but the boys would not have allowed that to happen. An encore has already been requested. :-)

review by:
(4 Mar 2015)

AcadiaTwo

OMG! These are so good, and they would be even better if I had used regular bacon as opposed to low sodium. I didn't even think about that as I always get low sodium. These taste similar to a recipe from my childhood. I omitted the raisins. I recommend to do a double batch so the cookies can be a bit bigger. They didn't expand that much to warrant keeping 7" between them. The very first group I made were as directed and were bite sized at 1 teaspoon worth of batter. So the rest of them I made at 1 tablespoon sized with I rolled into a ball before placing them on bakers parchment line cookie sheet with a lip. I think almonds would be great in these too.

review by:
(14 Nov 2014)