Irish Cream Mint Cookies
The cookies have the nice flavor from Irish cream, also they are so buttery, and the chocolate chips definitely give the extra bites into the cookies.
Yield
48 servingsPrep
15 minCook
12 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
oats, quick cooking
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
margarine
softened |
|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| ¼ | cup |
liqueur
irish cream style |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 12 | ounces |
chocolate chips
mint |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
oats, quick cooking
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
margarine
softened |
|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 59 | ml |
liqueur
irish cream style |
*
|
| 5 | ml |
vanilla extract
|
|
| 346.8 | ml/g |
chocolate chips
mint |
|
Directions
Heat oven to 350℉ (180℃).
Have baking sheets ready.
Place oats in a blender.
Cover and blend until like flour.
Mix oats, flour, baking powder, baking soda, and salt.
Beat margarine, brown sugar and sugar in a large bowl with electric mixer until fluffy.
Beat in egg, liqueur, and vanilla.
On low speed, gradually beat in flour mixture.
Stir in chocolate chips.
(Chill 15 to 20 minutes if very soft.)
Drop by heaping teaspoonfuls about 2inches apartonto baking sheets.
Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned.
Cool on baking sheets 2 minutes.
Remove to wire racks to cool.
