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