Everyone in my home is sick. Minus the dog. The dog is not sick. She is, however, a pretty amazing cuddle buddy when no one else is home.
I was the last to get sick; and, not to turn this into a sickness competition, I have been hit the worst. My husband was hit last week with a really horrible lingering cough, which then passed on to my son early this week. Unfortunately, they’re still coughing, but that’s about it. My husband would absolutely tell you otherwise. Actually, if you asked him, he would tell you he is dying.
You guys, I am dying. (ok, maybe there is a teensy tiny little bit of a competition) but, BUT! If it counts at all, I would much rather just check out of this competition and feel well enough to take care of my coughing husband and child.
Anyway, I went to the doctor this morning and was given a strep test since my throat is raw, I can hardly talk and thanks to a fever, I feel like my body is slowly being ripped apart.
Anywho, for right now, my thoughts are this-
a. being sick, like legit sick, when you are a mom, is the absolute hardest thing in the entire world (ok, slight exaggeration, but it’s really effing hard). You are still entirely responsible for this tiny ball of energy (whether they are sick or well) and don’t have the option to check out.
b. also, it’s MAY! Isn’t sickness season suppose to be over?? I don’t understand! I was sick for almost all of winter! Summer is suppose to be about feeling well. Plus, the weather right now, you guys! It is PERFECT!
Moving on from the sickness, which I sincerely hope none of you have, the other week I made some crazy cookies. I was in the mood for some classic chocolate chip cookies, and then I saw bacon. Truth be told, bacon isn’t my favorite thing in the whole world. I don’t dislike it, but I probably wouldn’t actively seek out bacon (with few exceptions). You can imagine my surprise when I felt the sudden urge to add BACON to my beloved cookies. But I thought, ok then, why not? Since I was already adding bacon, I though, what about some booze? Bourbon sounded right. And then I realized my husband will LOVE these cookies!!
And he did love the cookies! And I loved the cookies! Although next time, just a tip, I would definitely add some nuts or seeds to these bad boys- chopped pecans or sunflower seeds would both be great options.
Anyway, friends, it is time for me to get the biggest cup of coffee I can make because I’m falling asleep…
Bourbon Bacon Chocolate Chip Cookies
- 6 ounces bacon, cooked until crispy and fat has rendered off (reserve bacon fat)
- 2 tablespoons bacon grease
- 3/4 cup unsalted butter, 1 1/2 sticks, melted and cooled
- 1.5 cups brown sugar, lightly packed
- 1 cup white sugar
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 1/3 cup bourbon
- 4.5 cups all-purpose flour
- 1.5 teaspoons baking soda
- 3.5 cups semi-sweet chocolate chips or chocolate chunks
- Preheat oven to 325 degrees F and line baking sheet with parchment paper.
- If bacon has not yet been prepared, cook your bacon in a large skillet over medium heat until crispy, fully cooked and fat has rendered off. Transfer bacon to a plate lined with paper towels and reserve 2 tablespoons of bacon grease.
- In a medium mixing bowl whisk together the flour and baking soda. Set aside.
- Meanwhile, in the bowl of a large stand mixer whisk together the melted butter, bacon grease, brown sugar and white sugar on medium speed for 2-3 minutes, or until light and fluffy.
- Add the egg and the egg yolk, mixing after each addition. Add the vanilla extract and bourbon and continue to mix on medium speed for 1-2 minutes more.
- Carefully add the flour mixture to the wet mixture and mix on low just until the flour is almost mixed in with the wet mixture. Remove the bowl from the stand mixer and using a rubber spoon or wooden spatula, fold in the chocolate chips and chopped bacon pieces.
- Use a cookie scoop or tablespoon and drop by the spoonful onto prepared baking sheet.
- Bake for approximately 12-15 minutes, or until edges are golden and baked to your preference.
- Remove from oven and allow cookies to rest for 5 minutes before transferring to a wire rack to finish cooling. Store cookies in an air-tight container in the refrigerator for up to 4-5 days.