Irish Triple Threat Cookies

• Refrigerated

  • 1 Egg yolk, large

• Breakfast Foods

  • 1/2 cup Quick-cooking 5-minute steel cut oats

• Baking & Spices

  • 1 4 + 1/8 teaspoon ground cinnamon, ground
  • 3/8 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3 tbsp Brown sugar, dark
  • 3/8 cup Flour
  • 3 tbsp Granulated sugar
  • 1/8 tsp Salt

• Dairy

  • 3 tbsp Kerrygold irish butter, grass-fed

• Beer, Wine & Liquor

  • 1 tbsp Irish whiskey

Found on dessertfortwo.com

Description

Ingredients

• 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

Directions

• 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.