Some observations on this Tuesday morning:
1. Sara Bareilles and Ben Folds make for the best duet ever, as evidenced by their performance of “Baby It’s Cold Outside” on The Sing Off last night.
2. I really hope NBC brings The Sing Off back for a fourth season next year.
3. My Christmas cookie platters are in desperate need of a dense and chewy cookie. Well, they were. Now I have these Irish Cream cookies to add some texture and variety.
4. Treats baked with Irish Cream are almost as delicious as hot chocolate spiked with Irish Cream. Almost.
5. Now I’m contemplating having a few of these cookies with spiked hot chocolate the next time I make a batch.
6. Irish Cream overload? No such thing.
Irish Cream Oat Cookies
The chewy texture of these cookies will bring a welcome variety to your Christmas platter. Though I chose to use an Irish Cream glaze, they would also be delicious with a chocolate or vanilla icing.
Makes 2 dozen
Prep Time: 20 minutes
Cook Time: 15 minutes
2 cups rolled oats
1/2 cup unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/3 cup Irish Cream
1 cup unbleached all-purpose flour1 teaspoon baking powder1 teaspoon vanilla extract 1/4 teaspoon salt
Irish Cream Glaze {recipe follows}
Preheat the oven to 350F and grease a baking sheet.
Pulse the oats in a food processor or blender a few times to create a very coarse meal.
Beat the butter with the sugar and brown sugar until smooth. Add the oats, Irish Cream, flour, baking powder, vanilla and salt, stirring until there are no dry spots left.
Place the dough between two sheets of wax paper and roll out to 1/8″ thick. Cut the dough with 2-3″ cookie cutters (I used hearts, but circles would work as well). Transfer the cut cookies to the prepared baking sheet, spacing the cookies approximately 1″ apart.
Bake at 350F for 15 minutes, or until the bottoms begin to brown and the tops of the cookies are slightly firm to the touch. Repeat with remaining dough and drizzle cookies with Irish Cream glaze {recipe follows}.
Irish Cream Glaze
1 cup powdered sugar
1/4 cup Irish Cream
Mix the sugar with 3 tablespoons of Irish Cream until smooth. Add the remaining Irish Cream, 1 teaspoon at a time, until the glaze easily runs off a spoon but is not watery. Drizzle over slightly warm cookies. Allow to dry completely before stacking or packaging.
This recipe is a part of Rachel’s Virtual Cookie Swap. Check out the other great entries!
bring on the Bailey’s!!!
The duet was amazing! Great recipe
I really love Irish cream and I love these cookies! I cannot wait to try making them
Thanks so much for participating Julie, I always love reading your blog 
I’m always looking for new variations of oat cookies – and this one is so festive and full of holiday cheer. I mean, Irish Cream is the quintessential definition of holiday cheer!
So loved that duet last night! I love that Ben’s voice is just so, so sweet. Not the sexy voice of most guys who sing that part of the song, but so sweet that your heart just melts. At least that’s what I told Chris last night when we were watching
.
I’ve never worked with Irish Cream but looks like I might have to start!
I’m definitely a big fan of Irish Cream! I would love to have it in cookie form
Yum! I am not a chocolate person but I do love to bake with booze (is that bad??) so these are right up my alley! Thanks for the new idea and good to join you at the virtual cookie swap