Irish Coffee Oatmeal Cookies

March 4, 2013

in American,Cookies,Drop,Recipes

Irish Coffee Oatmeal Cookies

Hi…

Did you know March is birthday month?

Yep, that means it’s all about indulging this month. Booze, sweets, boozy sweets, you get the picture.

So, Pieces babies… are you ready to party!

Let’s start with a little Pre-St. Patty’s Day inspired treat I think you’ll like. It’s a twist on one of my favorite San Francisco treats, the Buena Vista Cafe Irish Coffee.

Irish Coffee Oatmeal Cookies
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
Irish Coffee Oatmeal Cookies
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 ounces unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar,
  • 2 large eggs, room temperature
  • 2 tablespoons instant coffee
  • 2½ cups old fashioned oats
  • Fat Raisins (recipe below)
  • ¾ cup white chocolate chips
Fat Raisins – adapted from Desserts by the Yard by Sherry Yard
  • 2 − 1oz boxes raisins
  • ¼ cup water
  • 1 tablespoon sugar
  • 3 tablespoons Jameson Whiskey
Directions
Irish Coffee Oatmeal Cookies
  1. Whisk flour, baking powder, and salt in a small bowl.
  2. In a stand mixer cream butter and both types of sugar on medium speed until light and fluffy. Scrape bowl down as necessary.
  3. Add instant coffee and reduce speed to low.
  4. Add eggs one at a time and beat just until incorporated.
  5. Add flour mixture in two batches, then add oats and mix until well blended.
  6. Remove bowl from mixer and stir in fat raisins with a wooden spoon.
  7. Line a baking sheet that will fit in your fridge. Using a 1½” cookie scoop scoop out cookie dough and top each mound with a few white chocolate chips. Cover cookie dough with plastic wrap and chill for 1 hour.
  8. When ready to bake pre-heat oven to 350. Line 3 baking sheets with parchment paper or a silicone mat. Place 12 dough balls per pan and bake for 8-10 minutes.
Fat Raisins
  1. In a small saucepan combine raisins, water, sugar and whiskey. Bring to a boil then cover, reduce heat and poach for 20 minutes.
  2. Remove pan from heat and allow raisins to cool.
  3. Strain raisins before using them in the cookie recipe.

 

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{ 3 comments… read them below or add one }

1 tracy {pale yellow} March 4, 2013 at 4:07 pm

I love the recipe for the fat raisins, they should really be called boozy raisins. This cookie looks like a blast for St. Patrick’s Day!

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2 Daydreamer Desserts March 4, 2013 at 9:34 pm

Thanks Tracy, these turned out to be a real fav among my friends. Surprisingly… ;)

Josie

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3 Beduwen March 11, 2013 at 12:33 pm

What a fabulous-looking recipe! Can’t wait to make them for the big day here in Savannah!!

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