In the bowl of a stand mixer, or a large bowl with a hand mixer, blend the butter, brown sugar, and granulated sugar until creamy.
Add the egg, maple syrup, vanilla extract, maple extract: beat well.
In a separate bowl, whisk the flour, baking soda, cinnamon, salt, and oats to combine.
Slowly incorporate the flour/oat mixture into the butter mixture (in thirds), blending until just combined after each addition of the flour/oat mixture.
Once the mixture is fully combined, add 1 cup of the bacon and blend again until fully mixed, scraping down the sides of the bowl as needed.
Drop the dough by rounded tablespoons onto parchment lined baking sheets and bake for 12-15 minutes in a preheated 350 degree oven.
Remove the cookies to a baking rack to cool completely.
Melt the white chocolate chips in a microwave safe bowl on medium/low power (stirring frequently) until melted and creamy.
Dip half of each cookie in the melted chocolate and sprinkle with the remaining crumbled bacon.