Friday, May 10, 2013

Caramel Bacon White Chocolate Chip Cookies

When I bake, there is always far more than can be consumed by my husband and me, so typically we take much of it to our offices. One of my husband's coworkers complained that I was the reason that he's fat, but that hasn't made me stop. Even so, we were out recently and I discovered that one coworker had never had any of my treats because he works a modified schedule. I promised him I would make something special and asked him what he would like. He responded with, "Caramel, white chocolate...*pause*...and bacon." So here I am again, baking with bacon (I'm thinking if this trend continues I may have to change the theme of my blog).

I racked my brain for sometime and came up with a few ideas, but ultimately decided that he'd asked for cookies, so cookies I would make. I ended up simply modifying the recipe I used for the Maple Bacon Chocolate Chip Cookies. I originally planned to substitute the maple extract with caramel extract, but I couldn't find it at any of my local grocery stores, so I instead used caramel syrup (I figured if the Maple Bacon Cupcakes used maple syrup, then the caramel syrup should be a fine substitute for these).

The verdict? You can really taste the bacon and there's a sweet aftertaste. I think since white chocolate has a more subtle flavor than other chocolates it really allows the bacon flavor to come through.

Caramel Bacon White Chocolate Chip Cookies

2 cups flour
 1 teaspoon salt
 1 teaspoon baking powder
1/2 cup sugar
 1/2 cup packed brown sugar
2/3 cup shortening
2 eggs
1 teaspoon vanilla extract
1 teaspoon caramel syrup
1 cup white chocolate chips
1/2 cup chopped, cooked bacon

Preheat oven to 375. In a medium bowl, combine flour, salt and baking powder. In a large bowl, cream sugars and shortening. Add eggs, vanilla and caramel and beat until smooth. Add flour mixture slowly and thoroughly, a little at a time. Stir in white chocolate chips and bacon. Drop cookies, about an inch around, onto an ungreased cookie sheet about an inch apart. Bake for 10-12 minutes. Remove cookies from the cookie sheet immediately and place on a cooling rack or wax paper.

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