I LOVE peanut butter. I eat at least 1 serving everyday. My favorite is the organic kind at Costco. It is only peanuts and salt. No partially hydrogenated oil, sugar or high fructose corn syrup. I could eat it by the jar full, seriously. The only thing I hate about the natural good peanut butter is it doesn’t always work for baking because it’s too runny and oily. But I threw caution to the wind and used the natural stuff anyway…
The cookies are fantastic. The butterscotch makes them almost too sweet. How can a cookie be too sweet? I guess maybe it can’t be. Maybe I just shouldn’t have started to eat these cookies at 6:30 am. That may be a tad bit too early to enjoy such a sweet treat. But they have bacon, so it is sort of like breakfast!?! They are soft in the middle and firm on the outside. They don’t fall apart when you pick the up, but they melt in your mouth when you bite into it. You can easily sub the butterscotch for chocolate chips. I made 1 batch with only butterscotch and then a second batch with crispy crumbled bacon added. Rad, right? Don’t doubt it till you’ve tried it. Bacon in baked goods has been a huge trend this last year. And for good reason, it is good. It is the whole salty sweet balance.
Makes about 3 dozen cookies
Adapted from Joy the Baker
*This was a random thing I made when I was pregnant (read ‘I’m Back…Sort of’ to learn more about the pregnancy). I wasn’t craving it, I just wanted to make them. In fact, after I made them I was so disgusted by the smell that I couldn’t walk back in the kitchen without plugging my nose. Not b/c they smelled bad, but because my food aversions were out of control. Cookies grossed me out, SOOOO bizarre. Even just plain chocolate chip cookies sounded terrible.