Name: Breakfast Cookies
Total time: 1 h 45 min
Ingredients: 8 slices bacon; 1 1/4 cups (6 1/4 ounces/177 grams) all-purpose flour; 1/2 cup (2 ounces/57 grams) Grape-Nuts cereal; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 8 tablespoons unsalted butter , softened; 1 cup (7 ounces/198 grams) granulated sugar; 1/3 cup packed (2 1/3 ounces/66 grams) light brown sugar; 1 large egg; 2 tablespoons frozen orange juice concentrate , thawed; 1/2 teaspoon grated orange zest

Why This Recipe Works

To bake a cookie with all the flavors of breakfast, we start by cooking bacon until it’s brown and crispy. Grape-Nuts cereal joins the dry ingredients of a typical sugar cookie dough, and we add orange juice concentrate and fresh orange zest to the wet ingredients. The cooked bacon gets stirred in before baking, and a final roll in granulated sugar keeps the salty-sweet balance of these cookies in check.

Instructions

Cook bacon in 12-inch skillet over medium heat until crispy, 8 to 10 minutes. Transfer to paper towel– lined plate. Once cool, crumble coarsely; set aside. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper.

Combine flour, Grape-Nuts, salt, baking powder, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, 2/3 cup granulated sugar, and brown sugar on medium-high speed until pale and fluffy, about 1 minute. Add egg, orange juice concentrate, and orange zest and beat until combined, about 30 seconds. Reduce speed to low, add flour mixture in 3 additions, and mix until just incorporated. Add bacon and mix until just combined, about 30 seconds.

Place remaining 1/3 cup granulated sugar in shallow dish. Working with 2 tablespoons dough at a time, roll into 16 balls, then roll balls in granulated sugar. Space balls on prepared sheets in staggered pattern. Using bottom of drinking glass, flatten balls to 2½ inches in diameter. Sprinkle each sheet with 1½ teaspoons granulated sugar from dish.

Bake cookies, 1 sheet at a time, until slightly puffy and light golden brown, 15 to 18 minutes, rotating sheets halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.