Breakfast Cookies with Bacon

I made some breakfast cookies when I was in high school and still remember how great they were (but, alas, I do not have that recipe any longer).  I stumbled across this recipe however, and it satisfies what I was looking for – a combination between salty/savory and sweet.  You could even add a couple of tablespoons of maple syrup for another “breakfast” flavor.  Another option would be to toss in 1/4 cup of oatmeal to give them a chewier texture (then eliminate the extra 2 TBSP of flour if you do that). Note: my recipe made roughly 2 dozen – double the recipe if you have a big crowd.


12 oz bacon, cooked and chopped
1⁄2 cup butter
3⁄4 cup sugar
1⁄4 cup raisins, optional
1 cup plus 2 TBSP flour
1⁄4 tsp baking soda
2 cups corn flakes
1 egg
Course sea salt for sprinkling


  1. Cook bacon till crisp – then break into small pieces.
  2. Beat together butter and sugar till fluffy.
  3. Beat in egg.
  4. Combine dry ingredients, and mix into butter mixture.
  5. Add the crumbled bacon, corn flakes, and raisins (if using), and stir in with a spoon.
  6. Drop by teaspoonful onto ungreased cookie sheet, about 2 inches apart.  Sprinkle each ball with sea salt.
  7. Bake 350 degrees F for 15 minutes.
  8. Cool 1 minutes, then move to a wire rack.
If transporting to a tailgate, you can make in advance and freeze easily OR if made the day before, just stop in an airtight container and transport the next day to your party.  These will go fast!