Irish Triple Threat Cookies


Happy St. Patrick’s Day, y’all! I’m comin’ at you today with a triple threat cookie. I crammed three parts of Irish into these chewy little crackled cookies.  They contain: Kerrygold Irish butter, Irish steel-cut oats, and Irish whiskey.  Is there some sort of prize for the most Irish recipe? Pick me!

Irish Whiskey Oatmeal Cookies -

That beautiful bottle of Bushmills single malt Irish whiskey up there is leftover from the whiskey tasting at our wedding. The whiskey tasting was for our guests to enjoy while we took family photos, so we did not partake that day. But, we were more than happy to take home the leftovers. Well, I should confess that we sneaked in one shot before we entered the reception and were announced as Mr & Mrs.

Brian lectures tells me that Bushmills is the oldest legal distillery in the world. I don’t need any history to know what I like:  this whiskey is delicious.  Am I allowed to describe whiskey as fruity and fresh? It is!

These cookies contain a tablespoon of the delicious stuff, and it’s the final taste in your mouth after each bite.  The first thing you notice when biting into these cookies is their soft and chewy texture—much like a chewy gingersnap.  The next thing you notice is the toothsome steel cut oats.  The whiskey is the final flavor and it lovingly lingers.

About those oats…I bought quick-cooking, 5-minute steel cut oats.  If you use regular steel-cut oats, they will be raw and crunchy.  Don’t do it.

If you’re looking for another St. Patty’s Day whiskey-laden recipe, how about my homemade shamrock shake with moonshine?  

Shamrock Shakes with Moonshine -

Shamrock Shakes with Moonshine -

Don’t say I didn’t warn you!

Irish Triple Threat Cookies
Makes 1 dozen cookies.
  • 3 tablespoons Kerrygold grass-fed Irish butter
  • 3 tablespoons dark brown sugar*
  • 3 tablespoons granulated sugar
  • 1 large egg yolk
  • 1 tablespoon Irish whiskey
  • ¼ cup + 2 tablespoons flour
  • ¼ teaspoon + ⅛ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ + ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ cup quick-cooking 5-minute steel cut oats
  1. Preheat the oven to 350 and line a cookie sheet with parchment paper.
  2. In a medium bowl, cream together with an electric mixer the butter and sugars. Cream for 1 minute until light and fluffy.
  3. Add the egg yolk (save the white for another use). Beat until combined, about 10 seconds. Add the Irish whiskey and beat another 10 seconds.
  4. Next, sprinkle the flour, baking powder, baking soda, cinnamon and salt over the mixture. Beat until combined without over-mixing.
  5. Finally, stir in the oats.
  6. Scoop heaping tablespoons of dough into your hands and lightly roll into balls. Bake for 11-12 minutes. For a slightly crispy cookie, bake for 13 minutes. Let cookies cool entirely on the sheet.
  7. Store in an air-tight container for 3 days.
The flavor of dark brown sugar really shines in this recipe. If you only have light brown sugar, you can add extra molasses. Per 1 cup of light brown sugar, stir in 1 tablespoon of molasses.



  1. says

    Now this is how I’d like to celebrate Saint Patrick’s day. These cookies and the shake look just delicious (no surprise) and I can’t wait to try the recipe for these oatmeal and whiskey treats. Thank you for sharing. I hope you have a bright and happy weekend!

  2. says

    Be still my Irish heart! Love LOVE everything you have going on in here girl. And Bushmills?! I’ve only had the pleasure of tasting it once, and it was TO DIE FOR. I can only imagine how tasty it would be in oatmeal cookies. I’ll take four, with a side of Guiness…or more Bushmills.

  3. says

    I have never been able to smell whiskey or generally think about the taste of it without shivering.. much less actually do shots! Kudos to you for that. BUT I loooove the taste it adds to baked goods. And I’m excited about the quick steel cut oats too! I’ll have to look around for those… I’ve never seen that before! And.. might as well grab a few of these cookies while I’m at it; they look fantastic. Don’t mind if I do.

  4. says

    After making this recipe my husband and I decided that the only thing wrong with it is that there aren’t enough! I will admit with not a hint of embarrassment that we snarfed them all down in one sitting. Do you suppose that doubling the recipe will yield the same lovely results for two cookie binges?

  5. says

    Okay, these cookies have to be my idea of perfection. Irish Oats are my favorite kind of oats…Kerrygold is my favorite kind of butter….and Bushmill’s holds a special place in my heart since I visited the distillery a few months ago! ♥ (I have to make a batch.)

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