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!
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.
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?
Don’t say I didn’t warn you!
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
- 1/4 cup + 2 tablespoons flour
- 1/4 teaspoon + 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 + 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup quick-cooking 5-minute steel cut oats
- Preheat the oven to 350 and line a cookie sheet with parchment paper.
- In a medium bowl, cream together with an electric mixer the butter and sugars. Cream for 1 minute until light and fluffy.
- 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.
- Next, sprinkle the flour, baking powder, baking soda, cinnamon and salt over the mixture. Beat until combined without over-mixing.
- Finally, stir in the oats.
- 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.
- 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.