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!
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.
