The Washington Post

Haute-meal Cookies

Haute-meal Cookies 24.000

Deb Lindsey for The Washington Post

Holiday Cookies 2010 Dec 8, 2010

Chef Michel Richard set out to produce a cookie that would create a legacy. Because this one contains oatmeal and bacon, he might have achieved cookie immortality.

Make Ahead: The dough needs to be refrigerated for at least 1 hour and up to overnight. The cookies can be stored in an airtight container for up to 3 days.

Servings: 24 cookies
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1/4 cup heavy cream
  • 1 cup old-fashioned rolled oats (do not use instant or quick-cooking)
  • 1 cup flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 strips bacon, cooked just until crisp, blotted dry with paper towels and chopped into small pieces
  • 1/2 cup pecans, toasted and coarsely chopped (see NOTE)
  • Flaky sea salt, such as fleur de sel (optional)


Combine the butter and brown sugar in the bowl of a stand mixer; beat on medium-high speed until creamy, about 5 minutes.

Reduce the speed to medium. Add the egg and cream; beat until well incorporated.

Reduce the speed to low. Add the oats, flour, vanilla extract, cinnamon, bacon and pecans; beat just until blended.

Transfer the dough to a large piece of plastic wrap; wrap well, and refrigerate for at least 1 hour and up to overnight.

Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 325 degrees. Line 2 baking sheets with silicone liners or parchment paper.

Use a small scoop or spoon to form 1 1/2-inch balls of the dough and place them in staggered rows on the baking sheets; the cookies will spread when they bake. Top each dough ball with a tiny pinch of flaky salt, if desired. Bake for 7 to 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 8 to 10 minutes, until the cookies just start to turn dark brown around the edges.

Let the cookies sit on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before serving or storing in an airtight container for up to 3 days.

NOTE: Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Let cool before using.

Recipe Source

Adapted from "Sweet Magic," by Michel Richard with Peter Kaminsky (Ecco, 2010).

Tested by Joe Yonan.

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Nutritional Facts

Calories per cookie: 140

% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 5g 25%

Cholesterol: 30mg 10%

Sodium: 60mg 2%

Total Carbohydrates: 11g 4%

Dietary Fiber: 1g 4%

Sugar: 5g

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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