I stumbled upon this oatmeal cookie recipe a few months ago and, because it sounded so good, I decided to bake one night when the call of Irish Whiskey was rolling strong across the prairie. As it does.
Imagine our surprise when it immediately became one of our favorite cookies!
Yes, they are that good.
I am very fond of oatmeal for breakfast and even more fond of steel cut oatmeal. But, like brown rice, it inconveniently takes considerably longer to cook and I rarely remember in time.
Then I found Bob’s Red Mill Quick Cooking Organic Steel Cut Oats and I was home. Costco has started carrying them in bulk of late but, at the time, I ordered this 4 pack from Amazon.com. And with all of these oats in the pantry, an abundance if you will, I wondered if there wasn’t another venue where I could put them to good use.
And then thank you, Dessert for Two
Irish Oatmeal, Irish butter, and Irish whiskey. The simplest things.
The only change I make to the recipe is this: I double it. But I was making dessert for four, so there you go. I’ve made them since and I still double the recipe. Don’t judge. But sometimes all you want is a dozen cookies and, if so, this one’s for you.
Now, is Bushmills my favorite Irish Whiskey? No. Thanks to a recommendation from Neil Gaiman, that would be Writers Tears. But since I have to order that shipped direct from Ireland, I’ve only had it the one time and I can’t imagine sacrificing even the slightest dram for cookies. So use your own favorite.
However, let’s be honest, this is a small thing to bicker about for even bad Irish Whiskey….
Here are the simple ingredients for these little gems.
Quality ingredients are so much easier to cook with and they don’t have to be financially burdensome.
Irish Triple Threat Cookies
- 3 tablespoons butter Kerrygold
- 3 tablespoons dark brown sugar
- 3 tablespoons sugar
- 1 egg yolk
- 1 tablespoon Irish Whiskey
- 1/4 cup + 2 tablespoons flour
- 1/4 teaspoon + 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 + 1/8 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup quick-cooking 5-minute steel cut oats
Preheat your oven to 350°.
Cream the butter and sugars together for one minute.
Add the egg yolk and whiskey. Mix well.
Add the remaining ingredients. Mix well. DO NOT OVERMIX.
Roll into balls just shy of ping-pong ball size. (This is supposed to be enough for one dozen -- adjust accordingly.)
Bake for 12-13 minutes. Let cool, if you can.
Thanks again for Christina’s original recipe and I encourage you to visit her site for even more goodness.