Bacon, Oatmeal, and Raisin Cookies

Name: Bacon, Oatmeal, and Raisin Cookies
Total time: 1 h 57 min
Yield: 24 servings
Ingredients: 8 ounces sliced bacon; 2¼ cups cake flour; 1 teaspoon baking powder; 1 teaspoon kosher salt; ½ teaspoon baking soda; 1 cup dark brown sugar; ⅔ cup sugar; ½ cup unsalted butter; 2 large eggs; ½ teaspoon vanilla extract; 1 cup old-fashioned oats; ⅔ cup raisins

A unique twist on classic oatmeal raisin cookies featuring crispy bacon pieces. These sweet and savory cookies combine the richness of bacon with the wholesome goodness of oats and the natural sweetness of raisins.

24 servings

1 hr 57 min

Published October 4, 2025

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Ingredients

•8 ounces sliced bacon
•2¼ cups cake flour
•1 teaspoon baking powder
•1 teaspoon kosher salt
•½ teaspoon baking soda
•1 cup dark brown sugar
•⅔ cup sugar
•½ cup unsalted butter
•2 large eggs
•½ teaspoon vanilla extract
•1 cup old-fashioned oats
•⅔ cup raisins

Cooking Instructions

1.
Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
15 min
2.
Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2-3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4-5 minutes. Mix in dry ingredients.
10 min
3.
Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-ounce ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3" apart. Chill dough for 1 hour or cover and chill overnight.
60 min
4.
Arrange racks in upper and lower thirds of oven; preheat to 375°F Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20-22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
32 min

Cooking Instructions

Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.

15 min

Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2-3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4-5 minutes. Mix in dry ingredients.

10 min

Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-ounce ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3" apart. Chill dough for 1 hour or cover and chill overnight.

60 min

Arrange racks in upper and lower thirds of oven; preheat to 375°F Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20-22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

32 min