Bacon, Oatmeal, and Raisin Cookies

Ingredients

• 8 ounces bacon sliced cut into 1/4" squares
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2.3 cups cake flour 
• 1 cup brown sugar dark packed ()
• 2 large eggs 
• 1 teaspoon kosher salt 
• 1 cup old-fashioned oats 
• 0.7 cup raisins 
• 0.7 cup sugar 
• 0.5 cup butter unsalted room temperature (1 stick)
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• baking paper
• oven
• whisk
• wire rack
• hand mixer
• ice cream scoop
• slotted spoon

Directions

1. Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
2. Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2-3 minutes.
3. Add eggs one at a time, mixing well between additions.
4. Add vanilla; mix on medium speed until pale and fluffy, 4-5 minutes.
5. Mix in dry ingredients.
6. Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2-3 minutes.
7. Add eggs one at a time, mixing well between additions.
8. Add vanilla; mix on medium speed until pale and fluffy, 4-5 minutes.
9. Mix in dry ingredients.
10. Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-ounce ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3" apart. Chill dough for 1 hour or cover and chill overnight.
11. Arrange racks in upper and lower thirds of oven; preheat to 375°F
12. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20-22 minutes.
13. Let cool on baking sheets for 10 minutes.
14. Transfer to a wire rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.