1. Bacon is the most delicious alarm clock imaginable. It’s the siren song of breakfast, so we start our breakfast bites by making the kitchen smell like delicious, crispy bacon. Place your Cloverdale Maple Bacon in a large, deep skillet and cook on medium-high heat. Turn occasionally for about 10 minutes until it’s browned. Blot and let cool. Try not to eat it all. Ok maybe eat just one piece. Then, chop it up and set it aside.
2. Channel your bacon-hungry frustration by beating the butter, white sugar and brown sugar together in a large mixing bowl with an electric mixer on medium speed. Once it’s fluffy, mix in the egg and vanilla extract.
3. In a separate bowl, whisk in flour, baking soda, salt and cinnamon together. Then, combine the flour mixture with the butter mixture. Now, we bring the bacon to its delicious fluffy home (before it takes up residence in your tummy). Gradually stir in the bacon bits and oats about 1/3 cup at a time. Cover the dough and refrigerate at least 1 hour.
4. In the meantime, preheat the oven to 375 degrees F, and thoroughly grease your baking sheets. This is another good opportunity to take out bacon-hungry frustration because now it has been a baconless hour. The dough should be cool by now, so you can begin scooping about 1/3 cup of dough and roll it into a ball. Place each dough ball 3 inches apart on the greased baking sheets. Use a fork dipped in water to slightly flatten each ball. Now your bacon dough balls will be pretty AND delicious.
5. Bake 10 to 12 minutes until cookies are golden brown with slightly browner edges. Allow to cool on the baking sheets for 3 to 5 minutes before removing to immediately eat finish on cooling racks.
6. Make them even prettier and even more delicious by whisking up the glaze using the sugar, water and maple syrup in a bowl. Let the glaze stand about 5 minutes until it begins to thicken, then drizzle onto the tops of the bacon-oat-miracles. You’ll probably want to eat them now, but if you’re planning to store them, let them stand about 20 minutes first.
7. Now, the best part of every recipe—enjoy!