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.
Recipe by Taste of the South at