- Sylvester (Crackers) Graham born (1794)
Bacon Oatmeal Raisin Cookie Shake
For the cookies
- 1 12-ounce package bacon
- 3 Cups all-purpose or pastry flour
- 3/4 Teaspoons baking soda
- 1/2 Teaspoon baking powder
- 1 1/2 Teaspoon salt
- 1 1/2 sticks unsalted butter
- 1/2 Cup sugar
- 2 large eggs
- 3/4 Teaspoons vanilla extract
- 1 1/4 Cup old-fashioned rolled oats
- 1 1/4 Cup raisins
For the shake
- 1 Cup milk
- 1/2 Cup raisins
- 3/4 Cups Bacon–Oatmeal Raisin Cookie chunks
- 8 scoops vanilla ice cream
It may sound crazy to put bacon in your oatmeal raisin cookies, but you’ll soon see why we do it at Hot Cakes. Bacon paired with its breakfast counterparts oatmeal and raisins creates the perfect cookie, with hints of savory smokiness. We adapted our recipe just for this milkshake.
Excerpted from Malts & Milkshakes, by Autumn Martin (St. Martin's Press, 2013)
For the cookies
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a frying pan over medium heat, cook the bacon until crispy. Transfer the bacon to a paper-towel-lined plate and reserve 1/4 cup of the bacon fat, discarding the rest. Allow the bacon and the bacon fat to cool, then chop the bacon into roughly 1/2-inch pieces.
In a medium bowl, combine the flour, baking soda, baking powder, and salt, and whisk well.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and reserved bacon fat with the brown sugar and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (You can also do this by hand, with a sturdy spoon.)
Add the eggs 1 at a time, beating between each addition. Add the vanilla, and beat on medium-low speed to blend.
Add the dry ingredients in 3 batches, mixing on low speed until incorporated and scraping down the sides of the bowl as needed.
Stir in the bacon, oats, and raisins until evenly incorporated.
Using an ice cream scoop (mine has a capacity of about 1/4 cup), scoop the dough onto the prepared baking sheet, taking care to leave about 2 inches of space between cookies. Bake for approximately 17 minutes, or until the cookies are puffed and golden around the edges. The centers of the cookies will be slightly gooey when they come out of the oven. If you like your cookies a bit crisper, feel free to leave them in the oven for another few minutes.
Cool them on the baking sheet for at least 5 minutes before transferring them to the counter or a rack to cool completely. Repeat with the remaining dough.
For the shake
In a small saucepan, bring the milk to a simmer over medium heat. Remove the pan from the heat and add the raisins.
Cover the pan with a tight-fitting lid or plastic wrap and let the milk sit for 1 hour.
Blend the milk and raisins until they are mostly smooth. Add the cookie chunks and ice cream and blend until they are just incorporated, but still chunky. (You may need to scrape down the sides of the blender.)
Pour into glasses and enjoy!