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1
Preheat the oven to 325.
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2
On a foil-lined baking sheet, bake the bacon in a single layer for 10 minutes, until cooked through.
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3
Brush the bacon with 1/2 cup of the maple syrup, sprinkle with 1/2 cup of the brown sugar and bake for 20 minutes, until caramelized and crisp.
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4
Transfer the bacon to paper towels to drain.
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5
Pour the fat into a measuring cup and refrigerate until solid, at least 30 minutes.
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6
Let the bacon cool completely, then coarsely chop.
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7
In a large bowl, whisk the flour with the cream of tartar, salt, baking soda and baking powder.
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8
Add enough butter to the chilled bacon fat to make 1 cup and transfer to the bowl of a stand mixer fitted with the paddle.
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9
Add the remaining 1 1/2 cups of brown sugar and 2 tablespoons of maple syrup and beat at medium speed until light and fluffy, about 3 minutes.
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10
Beat in the eggs 1 at a time.
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11
Add the dry ingredients and beat at low speed until just combined.
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12
Using a spatula, stir in the bacon, graham crackers, chocolate chips, toffee bits and cranberries.
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13
Cover the bowl with plastic wrap and refrigerate the dough until chilled, at least 1 hour.
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14
Scoop 1/4-cup mounds of dough onto 2 parchment paperlined baking sheets, about 3 inches apart.
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15
Gently flatten the cookies and bake for about 18 minutes, until golden at the edges and set in the centers; rotate the sheets halfway through baking.
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16
Let the cookies cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely while you bake the remaining cookies.
