| 1. |
Pre-heat oven to 350 °F (175 °C). |
| 2. |
In a saucepan, melt butter over low heat. Remove from heat and mix in both types of sugar and egg. Then stir in maple syrup and vanilla. |
| 3. |
In a large bowl, sift together flour, baking soda and cinnamon. |
| 4. |
Add liquid mixture to flour mixture and mix well. Finally, stir in rolled oats and bacon bits. Dough will be thick. |
| 5. |
Refrigerate the dough for 10-15 minutes before scooping. |
| 6. |
Scoop tablespoon-sized balls of cookie dough on to a non-stick baking sheet about 2" apart. |
| 7. |
Bake until golden brown, about 12 minutes. |
| 8. |
Remove from oven and let sit for a minute or two on baking sheet to firm up. Transfer cookies to a wire rack and let cool completely before storing in an airtight container. |
