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.
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?
Don't say I didn't warn you!
Delicious cookies perfect for St. Patrick's Day. 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.Irish Triple Threat Cookies
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 301Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 71mgCarbohydrates: 52gFiber: 7gSugar: 7gProtein: 10g
Meghan {For the Love of Dessert} 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.
Sommer@ASpicyPerspective says
Oooo, I wish I would have seen these earlier! They look fabulous!
Nutmeg Nanny says
These cookies look wonderful and I love the addition of the whiskey ;)
Jenny @ BAKE says
These cookies sound so good! and that whisky tasting sounds like such fun!
Julia 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?
Heather @girlichef 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.)
Bev H. says
I DOUBLED the recipe and winged it with the ingredients I had on hand. So, instead of the Irish butter, I used Land O Lakes salted butter; I didn’t have any whiskey, so I subbed with 1 T. pure vanilla extract and 1T. pure almond extract; and finally I had to substitute the dark brown sugar with light. I baked them for 11 minutes and they turned out perfectly round as in the recipe photograph with a wonderful texture - both chewy yet a tad crisp. I can only imagine how much more delicious they would have been if I had had all of the original ingredients called for. Yet these were still fantastic and filled the kitchen with a wonderful cooking aroma!
Heather says
How do you make this if you only have the original steel cut oats?
Chanel K says
Blend them a bit first then measure. Since they’ll take more moisture and time to soften up- this will help achieve the chewiness, instead of just a dry crunchy cookie.
LoisM says
I only have regular steel cut oats to use. I saw the recommendation to blend them first. Would soaking over night also help?
Cullowhee says
My not instant steel cut oats say for quick cooking preboil for 5 min and store overnight. You might try covering with boiling water, store overnight, and drain before using to get soft oats and not porridge. Just a thought. Happy baking!