Show Subscription Form




Bacon Breakfast Cookies Recipe
Bacon Breakfast Cookies Recipe photo by Taste of Home

Bacon Breakfast Cookies Recipe

Publisher Photo
"I tried this recipe when I was a 4-H leader," jots Louise Gangwish of Shelton, Nebraska. "Before morning chores, the young members would grab a glass of milk or juice and a handful of these crisp cookies." Chock-full of bacon, cornflakes and raisins, they're a handy breakfast on the go.
TOTAL TIME: Prep: 10 min. Bake: 15 min./batch
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 15 min./batch
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 Eggland's Best Egg
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 10 bacon strips, cooked and crumbled
  • 2 cups cornflakes
  • 1/2 cup raisins

Nutritional Facts

1 serving (2 each) equals 225 calories, 11 g fat (6 g saturated fat), 43 mg cholesterol, 228 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and raisins.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator. Yield: 2 dozen.
Originally published as Breakfast Cookies in Quick Cooking September/October 1999, p52

Nutritional Facts

1 serving (2 each) equals 225 calories, 11 g fat (6 g saturated fat), 43 mg cholesterol, 228 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Bacon Breakfast Cookies

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 9, 2012

These are pretty yummy. They were a little sweeter than I anticipated. I followed the suggestion to use applesauce (and they are soft), and I used dried cranberries instead of raisins. I told my bf about these, and he said, "It's not breakfast unless it has eggs and bacon!" I told him this has both!

MY REVIEW
Reviewed Nov. 8, 2011

Better than I expected, however, I don't see the need to refrigerate. Probably because of the bacon but think that is nonsense, and it would certainly ruin the crunchiness.

MY REVIEW
Reviewed Nov. 4, 2011

These started disappearing as soon as they came out of the oven, even without the bacon which I didn't have on hand at the time. Used a tad bit more flour to absorb the extra moisture from the margarine (also didn't have real butter on hand either!) and they came out fairly chewy. Baked up perfectly at 15 minutes. My only problem was removing them from the cookie sheet as they stuck like the dickens! Next time I'll use parchment paper and try it with the bacon. The cornflakes gave them a great crunch. Saved to my recipe box.

MY REVIEW
Reviewed Jul. 8, 2011

Going in my recipe box 4 sure!

MY REVIEW
Reviewed May. 9, 2011

Very good, but too crunchy, so 2nd time I used 1/2 cup of unsweetened applesauce instead of the 1/2 cup of butter. Makes them much softer. Very good. Will deffently try again.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT