I thought it was about time to bring back a favorite recipe. I originally posted a "breakfast cookie " recipe on Serious Eats, which was then adapted for my first cookbook, CakeSpy Presents Sweet Treats for a Sugar-Filled Life.
Well, I have brought it back again, and this one is the brunch edition. It has a touch of champagne where most cookies would have vanilla extract. "One tablespoon of champagne?!?" you may exclaim. "What shall I ever do with the rest of the bottle?". Um...it's brunch. I think you'll figure out something, my friend. If all else fails, there's this:
Brunch cookies
Makes 12 jumbo cookies
- 3/4 cup butter, softened (1.5 sticks)
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon orange juice concentrate
- 1 tablespoon champagne
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 2 strips of bacon, cooked very crisp and crumbled
- 1/2 cup small-piece cereal (Grape nuts) or larger piece cereal crushed into small pieces, or quick-cook rolled oats
- Sea salt, for sprinkling on top
Procedure
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set to the side.
- Beat the butter, sugar, egg, OJ concentrate, and champagne in a medium bowl with an electric mixer at medium speed til light and fluffy.
- Whisk the flour with the baking powder; add to the butter mixture, beating on low speed until blended. Stir in the bacon and cereal, stirring just until incorporated.
- Using an ice cream scoop, drop mounds of dough 3 inches apart on to the prepared baking sheets (they'll spread a bit). Add a little salt on top of the cookies--they already have salty bacon, but I personally say the more the merrier when it comes to delicious salt.
- Bake 12-15 minutes, or until the edges are golden. Let sit on the rack until you can easily move the cookies, and transfer to a wire rack to cool completely.