The recipe comes the Robin Hood Baking Hour, and can be found here.
10 bacon strips
⅓ cup brown sugar, packed
½ cup oats
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
1 tsp pure vanilla extract
1 cup butterscotch chips
Directions:1. Bacon: Preheat oven to 350°F (180°C). Line a baking sheet with foil. Place rack on top of baking sheet. Place bacon in medium bowl. Toss with ⅓ cup brown sugar. Arrange bacon in a single layer on rack.
2. Sprinkle any sugar left in the bowl over the bacon. Bake for 20 minutes. Turn bacon over and bake for an additional 10-15 minutes until golden. Transfer to a cutting board, let cool and chop into small pieces.
3. Cookie: Line baking sheets with Parchment Paper.
4. In a food processor or blender, process oats until finely ground.
5. Transfer ground oats to a medium sized bowl and stir in flour, baking powder, baking soda and salt. Set aside.
6. In a separate bowl, using an electric mixer, beat butter and sugars until smooth. Add eggs and vanilla, beating until well combined. Add flour mixture, in small additions, until well mixed. Stir in butterscotch chips and bacon.
7. Place heaping tbsp of dough 2” apart on prepared baking sheets.
8. Bake in preheated oven 12-15 minutes, or until edges turn golden brown. For softer cookies, bake 12 minutes or for crispier cookies, bake 15 minutes.
So was day three worth waiting for? I sure hope so! I'd love to hear your thoughts on this recipe, especially if you give it a try!