Bacon Fat–Oatmeal Cookies

Fill up your cookie jar with these sweet and savory bakes.

Bacon Fat–Oatmeal Cookies
Makes about 33
  • 1¾ cups all-purpose flour
  • 1½ cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup bacon drippings, room temperature
  • ¾ cup lightly packed light brown sugar
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 12 ounces bittersweet chocolate, chopped
  • ¾ cup chopped pecans
  • ½ cup chopped dried apricots
  1. Preheat oven to 375°. Line several large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, oats, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream bacon drippings and sugars at medium speed until light and fluffy, about 1 minute, stopping to scrape sides of bowl as necessary. Beat in vanilla.
  4. Reduce mixer speed to low. Add eggs, one at a time, beating after each addition until well incorporated. Add flour mixture to sugar mixture, mixing just until combined. Add chocolate, pecans, and apricots, beating just until combined.
  5. Using a 2½-tablespoon spring-loaded scoop, scoop dough and place 2 inches apart on prepared pans. Place pans in freezer for 10 minutes.
  6. Bake until cookies are lightly browned around edges, about 15 minutes. Serve warm or at room temperature.