Bacon cookies

Yes, my friend, I made bacon cookies. They are outrageously good. And easy peasy. I wanted a fairly sturdy cookie, with a rich sweetness that echoed the smoky flavor of the bacon. The brown sugar base of a Toll House cookie turned out to be perfect.

The recipe as I made it:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 lb. thin-cut bacon cooked, drained and crumbled to tiny pieces
Sugar coating:
2/3 cup granulated sugar and1Tablespoon cinnamon, mixed in a small bowl
Turnbinado (aka raw) sugar for sprinkling on top (optional, but so nice)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in bacon. Drop cookie dough into sugar coating mix by rounded tablespoon, roll to coat and place on ungreased baking sheets. Sprinkle tops with the Turbinado sugar, if using. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.