Peanut Butter Chocolate Chip Bacon Cookies

What happens when I’m bored and want to bake, all in one moment?  I rummage through the pantry.  I rummage through the fridge.  I ask myself, “Mrs. Tucker, what’s so weird that you’ve got to make it?”  (head’s up: some days grannies get so excited they revert to third-person)

Peanut Butter Chocolate Chip BACON Cookies.  BAM!

I’m still not sure if I should be allowed to grandmother with such weirdness running through my culinary veins.

I know lots of kiddies have peanut allergies and for those sweet pumpkins, I’m sorry, but I’ll have yours.

Want the OMGosh-That’s-So-Easy Recipe?  Read on…

OMT’s This Little Piggy Cookies:

* Make bacon.  Extra crispy.  Drain.  Cool.  Chop.

* Make favorite peanut butter cookie recipe (you could even cheat with a tub o’store bought.  Sandra Lee those badboys!).

* Incorporate two kinds of varying sizes of chocolate chips into your batter. Darker is better for these cookies.

* At this point in the cookie makin’, Mrs. Tucker licks the beaters, even if raw eggs are involved.  RISK-TAKER!  Although, I could never recommend that to you because of the salmonella danger.  Not all of us are blinded by sugar and butter.

* Roll batter into cookie balls. Place on cookie sheet. (follow recipe for a greased or ungreased cookie sheet)

* Poke small amounts of chopped bacon in cookie. Make sure dough covers the poked-in-bits.

* Make that peanut butter cookie design with a fork.

* Top with bacon. DO IT!

* Bake.

* Eat.

* SQUEEEEEEAL with delight, all the way home.

Bake on, my babies!

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