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1
Preheat oven to 350 degrees.
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2
Sift together flour, baking soda, baking powder and salt together in a bowl and set aside.
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3
Put the 1/2 cup brown sugar in a medium size bowl.
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4
Doing one strip of bacon at a time, put bacon in the bowl and totally coat with the brown sugar.
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5
Place the bacon flat on parchment lined baking sheet.
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6
Repeat until all are done.
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7
Any left over sugar can be sprinkled onto the bacon in the baking sheet.
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8
Bake for about 12 minutes.
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9
Turn each piece of bacon over and baste with the bacon grease.
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10
Return to the oven and bake an additional 12 minutes (or until the bacon is well cooked and crisp -- do not burn!).
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11
Remove from oven and set on rack to cool.
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12
Break up (or cut up) the bacon into small pieces the size of the chopped nuts and chocolate chips.
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13
Set aside until needed.
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14
In a large mixing bowl, cream together the bacon grease, shortening, butter and sugars.
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15
Add the eggs, vinegar and vanilla.
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16
Slowly add in the flour mixture, and mix just until you no longer see flour.
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17
Then fold in the bacon, nuts and chocolate chips.
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18
Refrigerate dough in covered bowl for 3 hours minimum (I do mine over night).
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19
Preheat oven to 350 degrees.
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20
Line baking sheets with parchment paper.
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21
Drop a tablespoon of cookie dough at a time onto the parchment paper.
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22
Bake for 10 to 15 minutes (depending on your oven).
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23
The cookies should be golden brown.
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24
Don't remove them from the pan right away, wait a couple of minutes first, then place cookies on a wire cooling rack.
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25
(If you don't have a wire cooling rack, place on a wax paper lined surface to cool completely).
