Hobo Cookies with Beer Candied Bacon

Hobo Cookies with Beer Candied Bacon

I know, I KNOW! What does “hobo” cookies even mean?! There are cowboy cookies, and compost cookies, and I needed a word that went in that direction. The runners up were Pirate Cookies and Junk Drawer cookies because I can’t just be a normal person and name them “cookies”. I blame 2020 and what it’s done to us. 

All you need to know is they are full of bacon, chocolate, pretzels, and a light dusting of beer, which is basically what we all need right now. And since they contain bacon, you are fully allowed to make them a breakfast food. And if anyone disagrees, send them my way, I’ll let them know the error of their ways.

Hobo Cookies with Beer Candied Bacon

Ingredients

For the bacon:

  • 6 strips thick sliced bacon
  • ¼ cup (50g) brown sugar
  • 2 tablespoon (24g) barrel aged stout or porter

For the cookies:

  • 1 cup (228g) butter, room temperature
  • 1 cups (200g) granulated sugar
  • 1 ½ cups (300g) packed light-brown sugar
  • 2 large eggs, plus one yolk
  • 1 tablespoon vanilla
  • 2 tablespoons stout or porter beer
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 2 cups dark chocolate chips
  • 2 cups old-fashioned rolled oats
  • ½ cup chopped pecans
  • ½ cup lightly crushed mini pretzel twists

Instructions

  • Add the bacon to a wire rack over a baking sheet, add to the oven, then heat the oven to 350°F (putting the bacon in the oven while it heats up will render more fat).
  • Once the oven heats up, set a timer for 5 minutes. 
  • Stir together the brown sugar and the beer. Remove the bacon from the oven, brush the top side of the bacon liberally with the mixture. 
    Return to oven, bake for 8 minutes.
  • Flip the bacon, then brush with the mixture. Bake for an additional 8 minutes. Remove from oven, remove the bacon and allow to cool on a sheet of parchment or wax paper (if it cools on the rack, it will stick). Once the bacon is cooled, chop the bacon, set aside.
  • Add the butter and both types of sugar to a stand mixer with a whisk attachment.
  • Beat on high until light and fluffy, this can take several minutes but it’s important to make sure it’s fully whipped.
  • Add the eggs, yolk and vanilla, beat until it resembles frosting. Add the beer, beat until fully incorporated.
  • Add the flour, baking soda, baking powder, cornstarch and salt, stir until combined.
  • Stir in the remaining ingredients and the chopped bacon until just combined.
  • Add a sheet of parchment paper to a baking sheet. Using a cookie scoop, scoop out balls of dough, placing evenly spaced on the baking sheet.
  • Bake for 12-15 minutes or until edges have started to brown. Remove from oven, pull the parchment off the baking sheet and onto a flat surface to cool.

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