• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Start here
  • Baking 101
  • Recipes
  • Shop

The Bake School

menu icon
go to homepage
  • Start here
  • Baking 101
  • Recipes
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start here
    • Baking 101
    • Recipes
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cookies

    Published on: December 3, 2012 by Janice; Updated on: October 8, 2021 2 Comments

    Bacon whiskey apple cookies

    63 shares
    • Facebook21
    • Yummly
    • Email
    Jump to Recipe Print Recipe
    These bacon whiskey apple cookies are an easy recipe for chewy oatmeal cookies made with dried apple pieces soaked in whiskey and bacon pieces.
    Bacon apple cookies on a fancy plate

    There was a bacon oatmeal raisin cookie recipe published in the March 2012 issue of Bon Appétit. I was quite excited about it in March, and I was still excited when I finally made them this week (with whiskey-soaked dried apple pieces in place of the raisins).

    Of course, what I didn't expect when I made them was that the recipe was going to need "some" tweaking and further distract me. Unfortunately, the recipe as written in the magazine didn't quite work out for me: instead of chewy cookies, I got hard, crispy cookie pucks. Fixing the texture of these cookies became a challenge and a little experiment.

    Crispy versus chewy versus cake-y whiskey apple bacon cookies
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    The original Bon Appétit recipe had 58 grams (¼ cup) of butter and 1 egg. I tested two modifications to the published recipe:

    1. I tried doubling the butter in the recipe, which yielded cookies that had crispy edges and a chewy centre.
    2. I also did a batch where I doubled the butter and added an extra egg, which led to softer cake-y cookies.
    What you might also notice with an extra egg and more butter is that the cookie dough is looser and softer, and the chemical leaveners, baking soda to promote browning and baking powder to promote rise with less spread, create a more open crumb with more bubbles, quite like a cake.
    oat cookies
    Personally, I preferred the chewier cookies, but in all cases, the cookies were delicious. The smoky/salty bacon was definitely prominent with the help of the sea salt, and I adored the flavor that the whiskey-soaked apple pieces added to the cookie. I'm really happy I finally got around to making this recipe, and I'm glad I didn't give up after the first batch of cookie pucks!

    If you are a big fan of thick chewy cookies and brownies, these cookies are for you, an apple and bacon spin on the classic oatmeal cookie. But if you find your cookies are falling flat, spreading too much, or if the texture is off, you should definitely read more about the ins and outs of making the best chocolate chip cookies.

    A stack of bacon whiskey apple cookies

    Save Recipe Saved! Print Pin

    Bacon whiskey apple cookies

    Prevent your screen from going dark
    Course Dessert
    Cuisine American
    Keyword Bacon whiskey apple cookies
    Prep Time 20 minutes
    Cook Time 37 minutes
    Total Time 57 minutes
    Servings 13 cookies
    Calories 224kcal
    Author Janice

    Equipment

    • 7-inch skillet
    • 5-quart KitchenAid Artisan mixer
    • 3-¼ oz scoop
    • Sheet pan

    Ingredients

    • 30 grams (⅓ cup) dried apple, chopped into 0.5 cm (0.2 in) pieces
    • 45 mL (3 tablespoon) whiskey, I used Jack Daniel’s
    • 120 grams (⅓ lb) bacon, chopped into 0.5 cm (0.2 in) pieces
    • 146 grams (1⅛ cups) cake flour
    • 2.5 mL (½ teaspoon) baking powder
    • 2.5 mL (½ teaspoon) Diamond Crystal fine kosher salt
    • 1,25 mL (¼ teaspoon) baking soda
    • 100 grams (½ cup) dark brown sugar
    • 67 grams (⅓ cup) granulated sugar
    • 115 grams (½ cup) unsalted butter, room temperature
    • 1 large egg(s)
    • 1.25 mL (¼ teaspoon) pure vanilla extract
    • 45 grams (½ cup) rolled oats (or large flake oats)

    Instructions

    • In a small saucepan, combine the apple slices and the whiskey. Set the saucepan over low heat until the whiskey is steamy. Pull the saucepan off the hit, put the lid over it and let the mixture sit til all the whiskey is absorbed. Drop them on a paper towel to remove any excess liquid just before using them.
    • Meanwhile in a small frying pan, cook the bacon over medium-low until it is deep golden brown and crisp. Transfer the crispy bacon bits with a slotted spoon to a paper towel-lined plate to cool. Save the leftover bacon fat in a jar in the fridge for future use (in a pie crust, cookies, or even Yorkshire pudding).
    • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and the two sugars for 3 minutes.
    • Add the egg, scraping down the sides of the bowl, and beat until it is incorporated, then add the vanilla and mix again.
    • Sift the dry ingredients into the mixing bowl, then add the oats and mix until just combined.
    • Drop the whiskey-soaked apple pieces and the bacon bits to the mixer bowl. Beat for just a few seconds more to mix these in.
    • Cover the bowl and chill the dough over night.
    • Preheat the oven to 375°F. Prepare two rimmed baking sheets by lining them with parchment.
    • Scoop the cookies with a large cookie scoop (or a ¼ cup measure), spacing them a couple inches apart on the cookie sheet, and bake them for about 17 or so minutes, or until the edges are golden brown.
    • Let cool slightly before transferring the baked cookies to a wire rack to cool completely.
    • These cookies are best enjoyed the day they are baked but can be stored in a plastic container for several days.
    Give backIf you enjoy the free content on this website, say thank you!

    Notes

    • For chewy cookies, use 1 large egg in this recipe, as written
    • For cake-y, softer cookies, use 2 large eggs in this recipe
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 224kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 173mg | Potassium: 87mg | Fiber: 1g | Sugar: 14g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

    If you are a fan of oatmeal cookies, you should also try these thick chewy oatmeal cookies with milk chocolate and peanuts or for another fruity cookie, try these blueberry oatmeal cookies with white chocolate.

    Thick bacon apple oat cookie on a fancy plate with floral napkin

    More Cookies

    • Mini Eggs cookies cooling on a wire rack.
      Easy Mini Eggs cookies
    • A plate of chocolate shortbread cookies that are dipped in white chocolate and sprinkled with crushed freeze-dried raspberries.
      Chocolate shortbread cookies
    • Homemade alfajores cookies on plates served with coffee.
      Alfajores
    • Chocolate chip cookies with pecans cooled on a rack being served on black plates with glasses of milk.
      Chocolate chip cookies with pecans
    63 shares
    • Facebook21
    • Yummly
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. Medeja says

      December 04, 2012 at 12:09 am

      As long as you are doing what you really love it's great! It will take some time to catch up but then you will get used 🙂

      How great that you have given that information how to modify recipe accoring to your preference! I love it !

      Reply
    2. [email protected] says

      December 07, 2012 at 7:31 am

      i want these. mmmhmmm!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More about me →

    Give back

    If you enjoy the free content on this website, consider saying thank you!

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Bake for Easter

    • Mini Egg bars cut into squares and served on small plates with a glass of milk on the side and a bowl of Mini Eggs.
      Mini Eggs blondies
    • Brownies decorated with Easter eggs cut into squares to serve.
      Easter brownies with Mini Eggs
    • Freshly baked carrot muffins being served on plates with butter.
      Moist carrot muffins
    • A slice of carrot cake layer cake with cream cheese frosting on a pale blue plate with a fork and striped linen napkin.
      Eggless carrot cake
    • Hot cross bun on a pink plate split open and served with butter.
      How to make hot cross buns for Easter weekend
    • Slices of chocolate babka bread
      Dark chocolate babka for Easter

    Bake with citrus

    • Lemon loaf cake topped with lemon icing and fresh raspberries being sliced to serve it
      Lemon loaf cake
    • Jars of homemade lime marmalade on a cooling rack.
      Lime marmalade
    • Pavlova cake filled with whipped cream, lemon curd, and raspberries being served.
      Pavlova
    • Orange pie with saltine crust and topped with orange marmalade glaze.
      Orange pie
    • A pot of homemade marmalade ready to be canned in jars.
      Orange marmalade
    • A pink glass plate with lemon bars.
      Easy lemon bars

    Baking conversions

    Buy the baking conversion charts NOW!

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!
    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More about me →

    Give back

    If you enjoy the free content on this website, consider saying thank you!

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Bake for Easter

    • carrot focaccia with feta and almonds
      Carrot focaccia
    • Let's bake with carrots-
      What to bake with carrots
    • Button-shaped cookies - Honey flavoured cookies
      Honey sugar cookies (cut-out cookies)
    • carrot cake
      Glazed carrot cake

    Bake with citrus

    • A pink plate filled with lemon shortbread cookies and with a yellow napkin.
      Lemon shortbread cookies
    • Pink grapefruit marmalade on toast on a plate with a striped linen.
      Grapefruit marmalade
    • Slices of orange cranberry cake served on pink glass plates with forks.
      Orange cranberry bundt cake
    • Rubbing lemon zest into granulated sugar in a bowl to make lemon sugar.
      How to make lemon sugar
    • Drizzling lemon cranberry muffins on a wire rack with lemon icing.
      Cranberry lemon muffins
    • A scoop of lemon ice cream served on a speckled plate with a cone and a black spoon
      Lemon custard ice cream

    Baking conversions

    Buy the baking conversion charts NOW!

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!

    Footer

    If you enjoy the free content on this website, consider saying thank you!

    Buy Me a Pound of Butter

    Footer

    ↑ back to top

    About

    • Meet Janice
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Accessibility
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2023 · THE BAKE SCHOOL